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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":434,"variations":436,"ingredients":446,"instructions":479,"pronunciation":499,"substitutions":500,"slug":513,"title":514,"shortTitle":515,"nativeName":516,"romanized":515,"countrySlug":517,"baseServings":432,"prepMinutes":518,"cookMinutes":9,"restMinutes":519,"difficulty":520,"course":521,"diet":524,"mainIngredients":527,"images":528,"keywords":538,"publishedAt":542,"updatedAt":542,"authorSlug":543,"summary":544,"localeSlug":513,"alternates":545},[394,397,400,403,406],{"answer":395,"question":396},"Deal with the cucumber. Grate it, salt it, let it sit about 15 minutes, then squeeze it in your fists or a clean towel until it is nearly dry — cucumber is over 95% water and most of it must come out before it touches the yogurt. Use thick full-fat strained yogurt, and stir back (do not pour off) any whey that separates in the fridge.","How do I keep tzatziki from getting watery?",{"answer":398,"question":399},"Seeding helps more than peeling. The watery seed core adds liquid and little flavor, so scraping it out with a spoon before grating is worthwhile with large cucumbers. Peel is a style choice — skin-on gives green flecks and slightly more texture; many Greek cooks half-peel in stripes. Thin-skinned cucumbers need no peeling at all.","Should I peel and seed the cucumber for tzatziki?",{"answer":401,"question":402},"They are close relatives from the same Ottoman family — the Greek word even derives from the Turkish. The practical differences: tzatziki is thicker (strained yogurt), usually more garlicky, finished with olive oil, and served as a dip or sauce, while cacık is often looser — sometimes thinned with water or ice to a drinkable or spoonable consistency — and commonly leans on dried mint.","What is the difference between tzatziki and Turkish cacık?",{"answer":404,"question":405},"Yes — you should. An hour in the fridge is the minimum for the garlic to mellow and the flavors to merge, and overnight is better still. Covered and refrigerated it keeps 3–4 days; stir before serving and refresh with a drizzle of olive oil. Freezing is the one thing it will not survive.","Can I make tzatziki ahead, and how long does it keep?",{"answer":407,"question":408},"More than most non-Greek recipes admit — two to four cloves for about 500 g of yogurt is normal in Greece, and the raw bite is considered part of the dish, softened but not erased by a rest in the fridge. If you are garlic-shy, start with one clove and rest it overnight; the aroma stays while the sharpness fades.","How much garlic is authentic in tzatziki?",[410,411,412,413,414,415],"Buy full-fat strained (\"Greek\") yogurt, 5% or 10% fat. Low-fat or unstrained yogurt makes thin, sour tzatziki no amount of draining will fix.","Squeeze the salted cucumber in your fists or a clean towel until it stops dripping and looks almost dry — you should get several tablespoons of liquid out. This is the whole recipe.","Grate the garlic to a paste on a microplane or crush it with salt under a knife blade; visible chunks of raw garlic are landmines.","Make it at least an hour ahead. The garlic mellows and spreads, the flavors knit, and day-two tzatziki is better than day-one.","Taste after the rest, not before — the garlic and salt both grow overnight, so season shy and correct later.","Serve it cold, with a pool of olive oil and a few olives on top, taverna-style.","🥣","Tzatziki is the cold white sauce of the Greek table: thick strained sheep's or cow's yogurt loaded with grated cucumber, raw garlic, olive oil and usually a little dill or mint. Done right it is dense enough to hold a spoon upright, cool and tangy with a garlic bite that announces itself and lingers. Done wrong it is a watery puddle, and the difference is one technique: salting the grated cucumber and squeezing it nearly dry before it ever meets the yogurt. It takes ten minutes, keeps for days, and improves after a night in the fridge — the single hardest-working item in the Greek refrigerator.","Tzatziki belongs to a family of yogurt-cucumber-garlic preparations that stretches across the old Ottoman world and beyond — Turkish cacık (the word tzatziki itself comes from the Turkish name, which likely has Persian roots), Balkan tarator, and more distant cousins like Indian raita. Where exactly the family began is not something anyone can prove; yogurt, cucumber and garlic have been kept cool together for a very long time across that whole region. What Greece did was fix its own version: thicker than the often soupy or drinkable Turkish cacık, built on strained yogurt, heavier on garlic, finished with olive oil and typically dill — a dip and a sauce rather than a cold soup.\n\nThe strained yogurt is the structural difference and a Greek point of pride. Straining off the whey concentrates the yogurt into something closer to fresh cheese — the product the world now buys labeled \"Greek yogurt\" — and that density is what lets tzatziki stand up on a plate and cling to grilled meat instead of running off it. Village tradition strained sheep's milk yogurt through cloth bags; the tang of sheep's milk is still the flavor older Greeks miss in supermarket versions.\n\nIn Greece tzatziki is everywhere and always cold: first out with the mezedes alongside bread, olives and taramosalata; folded into the anatomy of the gyro and the souvlaki wrap, where it is the glue holding pork, tomato, onion and (contentiously) fries together; and beside anything grilled or fried, because its cool acidity is the natural answer to char and oil. It is also famously antisocial — real tzatziki carries enough raw garlic that the polite move is for the whole table to eat it together. Greeks consider that a feature. A tzatziki timid with garlic is understood, correctly, to be tourist tzatziki.","Tzatziki keeps 3–4 days covered in the fridge, and the flavor actually peaks on day two. A little liquid may separate on the surface — stir it back in rather than pouring it off. Do not freeze it; the yogurt splits and the cucumber turns to mush on thawing. It is meant to be served cold, so there is no reheating question — just give it a stir and a fresh thread of olive oil.",[421,422,423,424],"The cucumber is salted, drained and wrung out hard — the one step that separates thick tzatziki from cucumber soup.","Full-fat strained yogurt only, so the dip stands on a spoon the way it does in a Greek taverna.","Garlic is grated to a paste and given a rest in the yogurt, so it flavors every bite instead of ambushing some of them.","Honest quantities: enough garlic to be Greek, with guidance for scaling it down without losing the point.",[426,427,428],"Box grater or coarse microplane","Clean kitchen towel or sieve for squeezing","Mixing bowl",{"fat":430,"carbs":431,"protein":432,"calories":433,"estimated":8},8,5,6,110,[435],"Warm pita or crusty bread, grilled meats and souvlaki, fried zucchini or eggplant — anything charred, fried or salty.",[437,440,443],{"name":438,"description":439},"Light on garlic","For a gentler version, use one clove and let the tzatziki rest overnight — you keep the aroma and lose the burn. Greeks will forgive you, barely.",{"name":441,"description":442},"Almost-tarator","Thin the finished tzatziki with cold water and a few crushed walnuts for something close to the Balkan cold soup — a genuine hot-day lunch.",{"name":444,"description":445},"Beet tzatziki","A shocking-pink taverna favorite: fold in coarsely grated roasted beets. Sweeter, earthier, and striking on a meze table.",[447,453,458,463,468,473,476],{"qty":448,"ref":449,"name":450,"note":451,"unit":452},500,"yogurt","full-fat strained Greek yogurt","5% or 10% fat","g",{"qty":454,"ref":455,"name":456,"unit":457},1,"cucumber","large cucumber","piece",{"qty":459,"ref":460,"name":460,"note":461,"unit":462},3,"garlic","2 for mild, 4 for taverna-strength","clove",{"qty":464,"ref":465,"name":466,"unit":467},2,"olive-oil","extra-virgin olive oil, plus more to finish","tbsp",{"qty":454,"ref":469,"name":470,"note":471,"unit":472},"vinegar","red wine vinegar","or lemon juice","tsp",{"qty":464,"name":474,"note":475,"unit":467},"fresh dill, finely chopped","or mint, or both",{"qty":477,"name":478,"unit":472},0.5,"fine salt, plus more for the cucumber",[480,484,488,491,494],{"text":481,"title":482,"timerSeconds":483},"Coarsely grate the cucumber (scrape out the seed core first if it is large and watery), toss it with a generous half teaspoon of salt in a sieve set over a bowl, and leave it 15 minutes, until liquid is visibly dripping through and the shreds look glassy.","Grate and salt the cucumber",900,{"tip":485,"text":486,"title":487},"This is the make-or-break step. When you think you have squeezed enough, squeeze once more.","Take handfuls of the cucumber and squeeze hard over the sink — or twist it in a clean kitchen towel — until it stops releasing liquid and feels almost dry, like wrung-out cloth. You should extract several tablespoons of water.","Squeeze it dry",{"text":489,"title":490},"Grate the {qty:garlic} of garlic to a fine paste on a microplane, or mince it and crush it against the board with the flat of a knife and a pinch of salt until no pieces remain and it smears like butter.","Make the garlic paste",{"text":492,"title":493},"Stir the {qty:yogurt} of yogurt with the garlic paste, olive oil, vinegar, dill and salt until smooth, then fold in the squeezed cucumber. The mixture should be thick enough that a spoon stood in it leans only slowly.","Combine",{"tip":495,"text":496,"title":497,"timerSeconds":498},"Overnight is even better — day-two tzatziki is the version tavernas serve.","Cover and refrigerate at least 1 hour, until the garlic has mellowed from sharp to warm and the flavors taste like one thing rather than a list. Taste, correct the salt and acid, and serve cold with a thread of olive oil over the top.","Rest and finish",3600,"tsah-TSEE-kee",[501,505,509],{"note":502,"swap":503,"original":504},"Set it in a cloth-lined sieve over a bowl in the fridge for a few hours until thick. Cheaper, and closer to how villages did it anyway.","Plain full-fat yogurt, strained at home","Strained Greek yogurt",{"note":506,"swap":507,"original":508},"Both are traditional in different households; mint reads slightly more northern-Greek. Dried dill works at half quantity.","Fresh mint, or a mix of both","Fresh dill",{"note":510,"swap":511,"original":512},"Vinegar is the more traditional souring agent, but lemon is common and slightly gentler. Either way, add a little and taste.","Fresh lemon juice","Red wine vinegar","tzatziki","Tzatziki (Greek Yogurt, Cucumber and Garlic Dip)","Tzatziki","Τζατζίκι","greece",15,60,"easy",[522,523],"sauce","appetizer",[525,526],"vegetarian","gluten-free",[449,455,460],[529,532,534,536],{"alt":530,"src":531},"A bowl of thick white tzatziki dip topped with olive oil and dill, with pita bread alongside","\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero.jpg",{"alt":530,"src":533},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-16x9.jpg",{"alt":530,"src":535},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-4x3.jpg",{"alt":530,"src":537},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-1x1.jpg",[513,449,455,460,539,540,541],"dip","meze","greek sauce","2026-08-18","dishroute-kitchen","Greece's essential cold sauce: thick strained yogurt, salted and squeezed cucumber, raw garlic and olive oil — a ten-minute dip whose whole secret is getting the water out.",{"en":546},"\u002Frecipe\u002Ftzatziki",{"items":548,"total":830,"page":454,"limit":831,"hasMore":832},[549,587,621,651,678,705,740,767,794,820],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":552,"countrySlug":517,"baseServings":432,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":520,"course":557,"diet":560,"mainIngredients":565,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":543},"fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα",20,90,480,[558,559],"soup","main",[561,525,562,526,563,564],"vegan","dairy-free","nut-free","halal-friendly",[566,567,568,465],"carrot","tomato","onion",[570,573,575,577],{"alt":571,"src":572},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[550,580,581,582,583,584,585],"greek bean soup","white beans","vegan greek","ladera","winter soup","olive oil","2026-08-19",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":517,"baseServings":592,"prepMinutes":593,"cookMinutes":594,"restMinutes":595,"difficulty":596,"course":597,"diet":599,"mainIngredients":600,"images":605,"keywords":615,"publishedAt":586,"updatedAt":586,"authorSlug":543},"galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο",12,35,55,240,"medium",[598],"dessert",[525],[601,602,603,604],"semolina","milk","eggs","phyllo-dough",[606,609,611,613],{"alt":607,"src":608},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[588,616,617,618,619,620],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"romanized":624,"countrySlug":517,"baseServings":432,"prepMinutes":626,"cookMinutes":627,"restMinutes":628,"difficulty":596,"course":629,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":586,"updatedAt":586,"authorSlug":543},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,80,30,[559],[561,525,562,526,563,564],[567,632,633,634,465],"bell-pepper","rice","potato",[636,639,641,643],{"alt":637,"src":638},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[622,646,647,648,583,649,650],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"romanized":656,"countrySlug":517,"baseServings":430,"prepMinutes":519,"cookMinutes":555,"restMinutes":626,"difficulty":596,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":542,"updatedAt":542,"authorSlug":543},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",[559],[],[660,661,634,567],"eggplant","ground-beef",[663,666,668,670],{"alt":664,"src":665},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[652,660,673,674,675,676,677],"béchamel","greek","casserole","baked","tselementes",{"slug":679,"title":680,"shortTitle":680,"nativeName":681,"romanized":682,"countrySlug":517,"baseServings":683,"prepMinutes":518,"cookMinutes":9,"difficulty":520,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":542,"updatedAt":542,"authorSlug":543},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",4,[685,523],"side",[525,526],[567,455,688,465],"feta",[690,693,695,697],{"alt":691,"src":692},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[700,701,688,567,702,703,704],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":517,"region":710,"baseServings":430,"prepMinutes":593,"cookMinutes":711,"restMinutes":712,"difficulty":596,"course":713,"diet":717,"mainIngredients":718,"images":723,"keywords":733,"publishedAt":586,"updatedAt":586,"authorSlug":543},"koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","Thessaloniki, Macedonia",18,120,[714,715,716],"bread","breakfast","street-food",[561,562],[719,720,721,722],"flour","yeast","sesame-seeds","molasses",[724,727,729,731],{"alt":725,"src":726},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[734,735,736,737,738,739],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street food",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"romanized":743,"countrySlug":517,"baseServings":430,"prepMinutes":745,"cookMinutes":555,"restMinutes":628,"difficulty":596,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":586,"updatedAt":586,"authorSlug":543},"pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο",40,[559],[563],[661,749,602,750,567],"pasta","kefalotyri",[752,755,757,759],{"alt":753,"src":754},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[741,762,763,764,765,750,766],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday lunch",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"romanized":770,"countrySlug":517,"baseServings":683,"prepMinutes":554,"cookMinutes":592,"restMinutes":712,"difficulty":520,"course":772,"diet":773,"mainIngredients":774,"images":778,"keywords":788,"publishedAt":586,"updatedAt":586,"authorSlug":543},"souvlaki","Souvlaki (Greek Grilled Pork Skewers)","Souvlaki","Σουβλάκι",[716,559],[563],[775,776,777,465,460],"pork-shoulder","lemon","oregano",[779,782,784,786],{"alt":780,"src":781},"Charred pork souvlaki skewers beside a warm pita filled with tzatziki, tomato and sliced red onion","\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-1x1.jpg",[768,789,790,791,792,793,777],"greek street food","pork skewers","kalamaki","grilled pork","pita wrap",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":797,"countrySlug":517,"baseServings":430,"prepMinutes":745,"cookMinutes":799,"restMinutes":554,"difficulty":596,"course":800,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":586,"updatedAt":586,"authorSlug":543},"spanakopita","Spanakopita (Greek Spinach and Feta Filo Pie)","Spanakopita","Σπανακόπιτα",50,[559,523],[525,563],[803,688,465,603,804],"spinach","scallions",[806,809,811,813],{"alt":807,"src":808},"A golden spanakopita cut into squares showing layers of crisp filo over green spinach and feta filling","\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-1x1.jpg",[795,816,817,688,818,525,819],"spinach pie","filo","greek 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