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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":436,"variations":438,"ingredients":448,"instructions":498,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"romanized":540,"countrySlug":542,"baseServings":465,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":550,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":538,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"The curd was too wet or there was not enough binder. Drain the cheese in a sieve for at least half an hour before you start, make sure the egg is fully worked in, and add flour a spoonful at a time until the mixture just holds a shape when patted between wet hands. Always fry one test patty first — if it slumps, work in another tablespoon of flour before committing the rest.","Why did my syrnyky fall apart in the pan?",{"answer":398,"question":399},"A dry, fresh, slightly sour curd cheese known as syr in Ukrainian. Outside Eastern Europe the closest widely sold equivalents are quark and farmer cheese, and drained full-fat ricotta is a workable stand-in. Avoid cream cheese, which has stabilisers and too much fat, and avoid wet cottage cheese unless you drain it thoroughly and then push it through a sieve.","What cheese do I use for syrnyky?",{"answer":401,"question":402},"Usually lightly sweet and eaten at breakfast, with sour cream, honey or fruit preserve on top. The sugar in the mixture itself is modest — the sweetness mostly comes from what goes over them. Savoury versions with dill and pepper exist and are served as a side dish rather than a morning meal.","Are syrnyky sweet or savoury?",{"answer":404,"question":405},"Both are built on fresh curd cheese, but syrnyky are small pan-fried patties with a crisp exterior and a soft, barely set centre, made in twenty minutes and eaten immediately. Baked curd cheesecakes such as Polish sernik or Ukrainian syrnyk zapechenyi use similar ingredients, plus more egg and often flour or semolina, and set into a sliceable cake in the oven.","What is the difference between syrnyky and cheesecake?",{"answer":407,"question":408},"It is not recommended. Curd cheese continues to release whey once salt, sugar and egg are mixed in, so an overnight batter turns slack and needs extra flour to rescue, which costs you the soft texture. What you can do in advance is drain the cheese — leave it in a sieve in the fridge overnight, and the mixing and frying then take fifteen minutes.","Can I make the mixture the night before?",[410,411,412,413,414,415],"Drain the curd cheese in a sieve for at least 30 minutes, longer if it looks wet. Excess whey is the reason syrnyky spread flat and refuse to brown.","Push the curd through a sieve or blitz it briefly if it is very lumpy. Smooth curd gives an even, creamy centre; lumpy curd fries into pockets of dry grain.","Add the flour a spoon at a time and stop as soon as the mixture just holds a shape. A slightly sticky dough makes better syrnyky than a firm, manageable one.","Shape with wet or floured hands into thick discs about 2 cm high and 6 cm across. Thin patties dry out before the crust develops.","Fry on medium, not high. High heat browns the outside in ninety seconds and leaves the middle cold and raw-tasting.","If the first one collapses in the pan, take the rest of the mixture back and work in another tablespoon of flour — one test patty saves the batch.","🥞","Syrnyky are thick little cheese patties, not pancakes — a mixture of dry curd cheese, egg, sugar and a small amount of flour, shaped into discs and fried in butter until each side takes on a dark gold crust while the centre stays custardy. They taste mildly sweet and clearly of dairy, somewhere between a cheesecake and a fritter, and they are eaten hot with cold sour cream, honey, or a spoonful of sour cherry preserve. The whole business takes twenty minutes. In Ukraine this is standard weekend breakfast and standard kindergarten food, and the arguments about it are entirely about how much flour you are allowed to use.","Syrnyky are built on syr — the fresh, dry, slightly sour curd cheese that has been the everyday dairy product of Ukrainian households for as long as there have been cows and a warm corner to leave the milk in. Before refrigeration, souring milk into curd was simply what happened to milk, and every farmstead produced it. Syrnyky, along with curd-filled varenyky and baked curd puddings, are the cluster of dishes built around using it up.\n\nThe name causes real confusion abroad, because syr in modern Ukrainian means cheese in general, and the word syrnyky suggests something cheesy and savoury to an English speaker. It is not. Sweet or barely sweet, eaten in the morning, and served with something sour or something sticky on top. In some regions and in Russian usage they are called tvorozhniki after the equivalent word for curd; the recipe is essentially the same and the naming difference is linguistic rather than culinary.\n\nWhat gives syrnyky their small-scale drama is the flour question. Too little and the patties slump and spread in the pan; too much and you have fried dough with a memory of cheese, which every Ukrainian grandmother will identify instantly and comment on. The tension is genuine, because it depends entirely on how wet your curd is, and curd cheese varies enormously from producer to producer. That is why the recipe below builds in a draining step rather than pretending a fixed quantity of flour works for everyone. Households also split on raisins, on vanilla, and on whether the patties should be fried through or coloured in a pan and finished in the oven — all defensible, none of them wrong.","Syrnyky keep 3 days refrigerated in an airtight box and are surprisingly good cold, straight from the fridge, which is how many Ukrainian children eat the leftovers. To reheat, warm them in a dry pan over low heat for 3–4 minutes a side or in a 170°C oven for 8 minutes; microwaving makes them rubbery. The raw mixture does not keep — it weeps liquid and turns slack within a few hours — so shape and fry the same morning you mix it.",[421,422,423,424],"Starts by draining the curd, which is the only way to know how much flour your particular cheese actually needs.","Deliberately low flour ratio so the interior stays soft and cheesy instead of turning into fried dough.","Fried in butter over moderate heat, with a clear description of the crust colour you are aiming for.","Gives the honest fix for a mixture that is too wet, instead of assuming everyone's curd cheese behaves the same.",[426,427,428,429],"Fine sieve","Mixing bowl","Non-stick or well-seasoned frying pan","Fish slice",{"fat":431,"carbs":432,"sugar":433,"sodium":434,"protein":431,"calories":435,"estimated":8},24,38,25,320,470,[437],"Cold sour cream, runny honey, and sour cherry or blackcurrant preserve in a small bowl.",[439,442,445],{"name":440,"description":441},"Syrnyky with raisins","A handful of raisins soaked in hot water for ten minutes and folded through the mixture — the most common household variation, and a fixture of the childhood version.",{"name":443,"description":444},"Baked syrnyky","Coloured briefly in the pan, then finished in a 180°C oven for 10 minutes. Less crust, lighter texture, and much easier when cooking for a full table.",{"name":446,"description":447},"Savoury syrnyky with dill","No sugar, plenty of dill and black pepper, served with sour cream as a side dish rather than breakfast. Less common but entirely real.",[449,455,460,464,469,472,475,479,484,487,492,495],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"quark","dry curd cheese (quark or farmer cheese)","g","For the syrnyky",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"eggs","egg","piece",{"qty":461,"name":462,"unit":463,"group":454},3,"caster sugar","tbsp",{"qty":465,"ref":466,"name":467,"note":468,"unit":463,"group":454},4,"flour","plain flour, plus more for shaping","the exact amount depends on how wet your cheese is",{"qty":456,"name":470,"unit":471,"group":454},"fine salt","pinch",{"qty":456,"name":473,"unit":474,"group":454,"optional":8},"vanilla extract","tsp",{"qty":476,"ref":477,"name":478,"unit":453,"group":454,"optional":8},50,"raisins","raisins, soaked in hot water and drained",{"qty":480,"ref":481,"name":482,"unit":453,"group":483},40,"butter","butter, for frying","For frying",{"qty":485,"name":486,"unit":463,"group":483},2,"sunflower oil, for frying",{"qty":488,"ref":489,"name":490,"unit":453,"group":491},200,"sour-cream","thick sour cream, cold","To serve",{"qty":465,"ref":493,"name":494,"unit":463,"group":491},"honey","runny honey",{"qty":465,"ref":496,"name":497,"unit":463,"group":491,"optional":8},"sour-cherry","sour cherry preserve",[499,503,506,510,513,516,521],{"text":500,"title":501,"timerSeconds":502},"Tip {qty:quark} of curd cheese into a fine sieve set over a bowl and leave it in the fridge for at least 30 minutes. Discard the whey that collects underneath — this is the step that decides whether your syrnyky hold their shape.","Drain the cheese",1800,{"text":504,"title":505},"Push the drained cheese through the sieve with the back of a spoon so it loses its lumps, then beat in the egg, sugar, salt and vanilla until evenly combined and slightly glossy. Fold in the soaked raisins if you are using them.","Smooth and mix",{"tip":507,"text":508,"title":509},"Sticky is correct. A dough you can roll like pastry will fry into something dense and bready.","Stir in the flour one tablespoon at a time, stopping the moment the mixture holds together in a soft, slightly sticky mass that you can pat into a disc with damp hands. Resist adding more than you need.","Add flour by feel",{"text":511,"title":512},"With floured hands, divide the mixture into 12 pieces and shape each into a thick disc about 6 cm across and 2 cm high, pressing the sides in so the edges are smooth rather than cracked. Dust each one lightly in flour and tap off the excess.","Shape the patties",{"text":514,"title":515},"Heat half the butter with half the oil in a pan over medium heat and fry one syrnyk for 3 minutes on the first side. If it spreads and loses its shape, return the remaining mixture to the bowl and work in another tablespoon of flour before continuing.","Fry a test patty",{"tip":517,"text":518,"title":519,"timerSeconds":520},"Wipe the pan and use fresh butter between batches; browned milk solids from the first round will scorch on the second.","Cook the syrnyky 4 at a time for about 3 minutes a side, until each face is an even deep gold with a slightly crusted rim and the sides look set rather than glossy. Press one gently — it should feel springy, not squashy.","Fry in batches",180,{"text":522,"title":523},"Stack the syrnyky on warm plates straight from the pan and top with a generous spoon of cold sour cream, a drizzle of honey and a spoonful of sour cherry preserve. The temperature contrast is most of the pleasure, so do not let them sit.","Serve hot with cold toppings","SIHR-nih-kih",[526,530,534],{"note":527,"swap":528,"original":529},"Ricotta is wetter and milder and needs both real draining and slightly more flour, but it works. Cottage cheese must be drained and then sieved or blitzed smooth.","Quark, farmer cheese, or full-fat ricotta drained overnight in a cloth-lined sieve","Dry curd cheese (syr)",{"note":531,"swap":532,"original":533},"Semolina is a traditional alternative and gives a slightly firmer bite; let the mixture stand 10 minutes so the grains hydrate before frying.","Semolina, or fine cornflour for a gluten-free version","Plain flour",{"note":535,"swap":536,"original":537},"Butter alone can catch and burn over a longer fry. Adding oil raises the smoke point without losing the flavour.","Half butter, half neutral oil","Butter for frying","ukrainian-syrnyky","Syrnyky (Ukrainian Curd Cheese Breakfast Patties)","Syrnyky","Сирники","ukraine",15,20,30,"easy",[548,549],"breakfast","dessert",[551,552],"vegetarian","nut-free",[451,457,466,481,489],[555,558,560,562],{"alt":556,"src":557},"Golden fried syrnyky curd cheese patties stacked on a plate with sour cream and honey running down the side","\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-1x1.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-4x3.jpg",[565,566,567,451,568,569],"syrnyky","curd cheese pancakes","ukrainian breakfast","tvorog","sour cream","2026-08-20","dishroute-kitchen","Small patties of dry curd cheese bound with egg and just enough flour, fried in butter until the crust is bronzed and the inside stays soft, warm and faintly sweet.",{"en":574},"\u002Frecipe\u002Fukrainian-syrnyky",{"items":576,"total":583,"page":456,"limit":431,"hasMore":854},[577,610,635,667,698,731,760,789,799,830],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"romanized":580,"countrySlug":542,"region":582,"baseServings":465,"prepMinutes":583,"cookMinutes":545,"difficulty":584,"course":585,"diet":588,"mainIngredients":590,"images":594,"keywords":604,"publishedAt":570,"updatedAt":570,"authorSlug":571},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,"medium",[586,587],"main","side",[589,552],"gluten-free",[591,489,592,593],"cornmeal","mushrooms","feta",[595,598,600,602],{"alt":596,"src":597},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[578,605,606,607,608,569,609],"hutsul","carpathian","cornmeal porridge","brynza","ukrainian mountain food",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":613,"countrySlug":542,"baseServings":465,"prepMinutes":544,"cookMinutes":433,"difficulty":546,"course":615,"diet":616,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":570,"updatedAt":570,"authorSlug":571},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",[586,587],[551,552],[618,619,457,489],"potato","onion",[621,624,626,628],{"alt":622,"src":623},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[611,631,632,633,634,569],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"romanized":638,"countrySlug":542,"baseServings":640,"prepMinutes":641,"cookMinutes":642,"difficulty":584,"course":643,"diet":644,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",6,55,100,[586],[552],[646,647,648,649,489],"cabbage","ground-pork","rice","tomato",[651,654,656,658],{"alt":652,"src":653},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[661,662,663,664,665,666],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"romanized":672,"countrySlug":542,"baseServings":465,"prepMinutes":480,"cookMinutes":544,"restMinutes":673,"difficulty":674,"course":675,"diet":676,"mainIngredients":677,"images":682,"keywords":692,"publishedAt":570,"updatedAt":570,"authorSlug":571},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",90,"hard",[586],[552],[678,481,679,680,681],"chicken","garlic","dill","breadcrumbs",[683,686,688,690],{"alt":684,"src":685},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[693,694,695,696,664,697],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"romanized":703,"countrySlug":542,"region":704,"baseServings":705,"prepMinutes":706,"cookMinutes":707,"restMinutes":708,"difficulty":674,"course":709,"diet":710,"mainIngredients":711,"images":714,"keywords":724,"publishedAt":570,"updatedAt":570,"authorSlug":571},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[549],[551],[457,481,712,713,466],"cocoa","milk",[715,718,720,722],{"alt":716,"src":717},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[725,726,727,728,729,730],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"romanized":734,"countrySlug":542,"baseServings":736,"prepMinutes":433,"cookMinutes":433,"restMinutes":737,"difficulty":546,"course":738,"diet":740,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":570,"updatedAt":570,"authorSlug":571},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[739,587],"bread",[741,551,742,552],"vegan","dairy-free",[466,744,679,680],"yeast",[746,749,751,753],{"alt":747,"src":748},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[732,756,757,758,759,680],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":763,"countrySlug":542,"baseServings":705,"prepMinutes":433,"cookMinutes":9,"restMinutes":765,"difficulty":546,"course":766,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":570,"updatedAt":570,"authorSlug":571},"salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало",5760,[767,768],"snack","appetizer",[742,552],[679,771,772],"black-pepper","bay-leaf",[774,777,779,781],{"alt":775,"src":776},"Thin translucent slices of 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