[{"data":1,"prerenderedAt":875},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:waterzooi:en":392,"recipe:country:belgium":595},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":522,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":559,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"Waterzooi is a pale, creamy stew from Ghent in East Flanders, made by poaching chicken or fish with finely cut root vegetables and enriching the broth at the end with egg yolks and cream. The name comes from older Dutch for a watery boil. The original was a river-fish dish; chicken became the default version over the twentieth century.","What is waterzooi and where does it come from?",{"answer":398,"question":399},"The egg yolks met heat that was too high, too fast. Yolks set at around 70°C, so the pot must be off the heat and no longer bubbling before the liaison goes in, and the yolks must be tempered first with several ladles of hot broth whisked in one at a time. If it does split, blitzing the broth briefly with a stick blender will often bring it back together.","Why did my broth curdle?",{"answer":401,"question":402},"Not really, if you want the traditional dish — the cream carries the egg yolks and gives the broth its body. You can reduce the amount to 100 ml and add an extra yolk, which produces a lighter but still silky result. Replacing it with milk gives a thin, slightly chalky broth, and plant creams tend to split under the yolks.","Can I make waterzooi without cream?",{"answer":404,"question":405},"Bone-in, skin-on pieces from a decent free-range bird, or a whole chicken jointed at home. The bones release gelatine that gives the broth body, which matters in a dish with no browning or reduction to hide behind. Boneless breast alone produces a thin broth and dries out quickly at poaching temperatures.","Which chicken should I use?",{"answer":407,"question":408},"It sits deliberately between the two. There is more liquid than in a stew and it is eaten with a spoon from a deep bowl, but it is thick enough to coat the chicken and vegetables and is served as a main course with potatoes or bread. In Ghent restaurants it arrives as a main, not as a starter.","Is waterzooi a soup or a stew?",[410,411,412,413,414,415],"Cut all the root vegetables to the same matchstick size, about 5 cm long and 5 mm thick. Uniform batons cook evenly and give the dish its recognisable look.","Poach at a bare tremble, never a rolling boil. Boiled chicken breast goes stringy and the broth turns cloudy instead of clear.","Take the pot fully off the heat before the liaison goes in, and let it stop bubbling first. Residual heat alone is enough to thicken it.","Temper the yolks with at least three ladles of hot broth, added one at a time while whisking, before they meet the pot.","Season with far more white pepper than feels reasonable. Without it, waterzooi tastes flat and milky rather than gently spiced.","Use chervil if you can find it — its anise note is traditional. Failing that, a mix of parsley and a little tarragon gets closer than parsley alone.","🍲","Waterzooi sits somewhere between a soup and a stew: chicken poached gently in its own broth with leek, carrot, celeriac and potato cut into fine batons, then the whole thing enriched at the very last second with egg yolks beaten into cream. That final step, the liaison, is the dish. It turns a clear broth pale and silky in about twenty seconds, and it will curdle instantly if the pot is still boiling. The taste is deliberately gentle — sweet root vegetables, clean chicken, butter, a lot of black pepper and a shower of herbs — with none of the browning or caramelisation most stews rely on. Nothing here is seared. It is comfort food in a very Flemish register: mild, rich and quietly precise.","Waterzooi means roughly \"watery boil\" in older Dutch, and the original version was made with river fish rather than chicken. Ghent sits at the meeting of the Leie and the Scheldt, and for centuries the local dish was waterzooi van vis, built from whatever the rivers gave up — pike, perch, eel, carp. As river water quality declined through the industrial era, the fish became harder to justify and chicken took over. Today waterzooi op zijn Gents means the chicken version by default, and the fish original has become the rarer, more expensive order in Ghent restaurants that still make it.\n\nWhat carried over from the fish version is the restraint. There is no browning, no tomato, no wine reduction, no long braise. The chicken is poached, the vegetables are cut fine so they cook quickly and stay distinct, and the flavour of the broth comes from the bird and the aromatics rather than from the Maillard reaction. This makes waterzooi unusually revealing: with nothing to hide behind, a bad chicken tastes like a bad chicken. Belgians use a decent free-range bird and often poach it whole or in bone-in pieces so the broth picks up body from the bones.\n\nThe liaison of egg yolk and cream is standard French technique put to Flemish use, and it is the step that separates a good waterzooi from scrambled eggs in soup. The yolks are slackened with cream, tempered with ladlefuls of hot broth so they warm gradually, then returned to a pot that has been taken off the heat entirely. The broth thickens just enough to coat a spoon and turns from clear gold to opaque ivory. Ghent serves it in a deep bowl with boiled potatoes or bread on the side, and the traditional finishing herb is chervil, which grows well in Flanders and gives a faint anise note that dill and parsley only approximate.","Waterzooi keeps 2 days refrigerated but must be reheated with care: the egg yolk liaison will split if the pot reaches a boil. Warm it covered over the lowest possible heat, stirring, and take it off as soon as it steams. If you know you will have leftovers, an easier route is to hold back the liaison entirely, refrigerate the broth and chicken, and make a fresh yolk-and-cream mixture when you reheat. It does not freeze — the enriched broth separates permanently on thawing.",[421,422,423,424],"Treats the egg-and-cream liaison as the main technique, with the temperature rules spelled out so it cannot curdle.","Poaches bone-in chicken to build a broth with real body instead of leaning on stock cubes.","Cuts the vegetables into matchsticks so they stay separate and sweet rather than dissolving into the broth.","Explains the fish original and why chicken took over, so you know what you are actually cooking.",[426,427,428,429],"Wide heavy pot or Dutch oven","Ladle","Balloon whisk","Sharp knife for julienne",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},31,28,5,720,44,560,[438],"Plain boiled potatoes turned in butter and parsley, or thick slices of bread for the broth.",[440,443,446],{"name":441,"description":442},"Waterzooi van vis","The older Ghent original, built on freshwater or North Sea fish — pike, eel, cod, monkfish — added in the last five minutes so it just sets. Lighter and more delicate.",{"name":444,"description":445},"Waterzooi with white asparagus","A spring version from the Mechelen asparagus season, with peeled white asparagus poached in the broth and a little of its cooking water folded in.",{"name":447,"description":448},"Brussels-style with mushrooms","Sliced button mushrooms sweated in butter and added with the vegetables, giving the broth a deeper savoury edge without darkening it.",[450,457,461,466,470,474,478,482,485,489,492,496,500,505,510,515,518],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},1.2,"chicken","bone-in chicken pieces, skin removed","thighs and breast, or a jointed whole bird","kg","For the poaching",{"qty":458,"ref":459,"name":459,"unit":460,"group":456},50,"butter","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},1,"onion","onion, finely chopped","piece",{"qty":451,"ref":467,"name":468,"unit":469,"group":456},"stock","light chicken stock","l",{"qty":471,"ref":472,"name":473,"unit":465,"group":456},2,"bay-leaf","bay leaves",{"qty":475,"ref":476,"name":477,"unit":465,"group":456},3,"thyme","thyme sprigs",{"qty":471,"ref":479,"name":480,"unit":465,"group":481},"leek","leeks, white and pale green, in 5 cm matchsticks","For the vegetables",{"qty":475,"ref":483,"name":484,"unit":465,"group":481},"carrot","carrots, in 5 cm matchsticks",{"qty":486,"ref":487,"name":488,"unit":460,"group":481},250,"celeriac","celeriac, in 5 cm matchsticks",{"qty":471,"ref":490,"name":491,"unit":465,"group":481},"celery","celery stalks, in 5 cm matchsticks",{"qty":493,"ref":494,"name":495,"unit":460,"group":481},300,"potato","waxy potatoes, in thick matchsticks",{"qty":475,"ref":497,"name":498,"unit":465,"group":499},"eggs","egg yolks","For the liaison",{"qty":501,"ref":502,"name":503,"unit":504,"group":499},200,"heavy-cream","double cream","ml",{"qty":462,"ref":506,"name":507,"unit":508,"group":509},"white-pepper","ground white pepper","tsp","To finish",{"qty":511,"ref":512,"name":513,"unit":514,"group":509},0.5,"parsley","chervil, or parsley with a little tarragon, chopped","cup",{"qty":511,"ref":516,"name":517,"unit":465,"group":509},"lemon","lemon, for a few drops of juice",{"qty":519,"name":520,"unit":521,"group":509},null,"salt","to taste",[523,527,531,535,538,542],{"tip":524,"text":525,"title":526},"If the surface rolls, the broth will turn cloudy and the breast will tighten. Lower the heat until it barely moves.","Melt the butter in a wide pot over medium-low heat and soften the onion for 5 minutes without letting it colour. Add {qty:chicken} of chicken pieces, the stock, bay leaves and thyme, and bring up to the point where a bubble breaks the surface every second or two.","Start the broth",{"text":528,"title":529,"timerSeconds":530},"Simmer very gently, partly covered, for 25 minutes, skimming off any grey foam that rises in the first few minutes. The chicken is ready when a thigh pulls easily from the bone and the juices run clear. Lift the pieces out to a plate.","Poach the chicken",1500,{"text":532,"title":533,"timerSeconds":534},"Drop the leek, carrot, celeriac, celery and potato matchsticks into the broth and simmer for 10–12 minutes, until a carrot baton bends without snapping but still has a slight bite and the potato is just tender at the centre.","Cook the vegetables",660,{"text":536,"title":537},"Pull the chicken meat off the bones in large pieces and return it to the pot to warm through for 2 minutes. Taste the broth now and season it with salt and most of the white pepper — after the liaison it is much harder to adjust.","Return the chicken",{"tip":539,"text":540,"title":541},"Do not put the pot back on the burner at any point after this. Residual heat finishes the job.","Whisk the egg yolks with the cream in a bowl. Take the pot completely off the heat and wait until it stops bubbling. Whisk three ladles of hot broth into the yolk mixture one at a time, then pour it all back into the pot, stirring constantly for about 20 seconds until the broth turns opaque ivory and lightly coats a spoon.","Make and add the liaison",{"text":543,"title":544},"Add a few drops of lemon juice, the rest of the white pepper and most of the chopped chervil, and taste one last time — it should be mild, buttery and clearly peppery. Ladle into deep bowls, scatter the remaining herbs and serve with buttered boiled potatoes.","Finish and serve","KHENT-suh VAH-ter-zoy",[547,551,555],{"note":548,"swap":549,"original":550},"Chervil is fragile and rarely sold outside Northern Europe. The parsley-tarragon mix mimics its faint anise lift.","Flat-leaf parsley plus a few tarragon leaves","Chervil",{"note":552,"swap":553,"original":554},"Safer and almost as good, though the broth will be thinner and slightly tangier than a proper waterzooi.","150 ml crème fraîche stirred in off the heat","Egg yolk and cream liaison",{"note":556,"swap":557,"original":558},"Faster, but you lose the gelatine that gives the broth its body, so start from a richer stock to compensate.","Chicken thigh fillets plus 200 ml extra good stock","Bone-in chicken","waterzooi","Gentse Waterzooi (Ghent Creamy Chicken Stew)","Gentse Waterzooi","Gentse waterzooi","belgium","Ghent, East Flanders",4,30,45,"medium",[570],"main",[572],"gluten-free",[452,479,483,502,497],[575,578,580,582],{"alt":576,"src":577},"Deep bowl of pale Ghent waterzooi with chicken, carrot and leek matchsticks in creamy broth","\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-1x1.jpg",[559,585,586,587,588,589],"gentse waterzooi","ghent","creamy chicken stew","flemish","egg yolk liaison","2026-08-19","dishroute-kitchen","A pale Ghent stew of poached chicken and matchstick root vegetables in its own broth, finished off the heat with an egg yolk and cream liaison that must never be allowed to boil.",{"en":594},"\u002Frecipe\u002Fwaterzooi",{"items":596,"total":872,"page":462,"limit":873,"hasMore":874},[597,628,656,686,720,730,759,788,813,842],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":563,"region":602,"baseServings":565,"prepMinutes":603,"cookMinutes":604,"restMinutes":566,"difficulty":568,"course":605,"diet":608,"mainIngredients":610,"images":611,"keywords":621,"publishedAt":590,"updatedAt":590,"authorSlug":591},"belgian-frites","Belgische Frieten (Twice-Fried Belgian Chips with Mayonnaise)","Belgische Frieten","Belgische frieten \u002F frites belges","Nationwide",20,25,[606,607],"street-food","side",[572,609],"dairy-free",[494,497],[612,615,617,619],{"alt":613,"src":614},"Paper cone of thick golden Belgian fries with a fork and a mound of thick mayonnaise on top","\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"belgian frites","frieten","double fried potatoes","friterie","mayonnaise","beef fat fries",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":563,"region":633,"baseServings":565,"prepMinutes":604,"cookMinutes":634,"difficulty":568,"course":635,"diet":636,"mainIngredients":637,"images":640,"keywords":650,"publishedAt":590,"updatedAt":590,"authorSlug":591},"carbonnade-flamande","Carbonnade Flamande (Flemish Beef Braised in Dark Beer)","Carbonnade Flamande","Stoofvlees \u002F Carbonnade flamande","Flanders",185,[570],[],[638,463,459,639],"beef-chuck","brown-sugar",[641,644,646,648],{"alt":642,"src":643},"Dark Flemish beef stew in a cast-iron pot with glossy beer sauce, onions and a side of fries","\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-1x1.jpg",[651,652,653,654,588,655],"carbonnade flamande","stoofvlees","belgian beef stew","beer braise","abbey beer",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":563,"region":661,"baseServings":565,"prepMinutes":603,"cookMinutes":662,"difficulty":568,"course":663,"diet":664,"mainIngredients":665,"images":669,"keywords":679,"publishedAt":590,"updatedAt":590,"authorSlug":591},"chicons-au-gratin","Chicons au Gratin (Belgian Endive Baked in Ham and Béchamel)","Chicons au Gratin","Witloof met ham en kaassaus","Brussels and Flemish Brabant",55,[570],[],[666,459,667,668],"ham","milk","gruyere",[670,673,675,677],{"alt":671,"src":672},"Baking dish of ham-wrapped Belgian endive under browned cheese and bubbling béchamel","\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-1x1.jpg",[680,681,682,683,684,685],"chicons au gratin","witloof met ham","belgian endive","bechamel gratin","chicory","ham and cheese bake",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":563,"region":691,"baseServings":692,"prepMinutes":693,"cookMinutes":693,"restMinutes":694,"difficulty":695,"course":696,"diet":698,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":590,"updatedAt":590,"authorSlug":591},"gaufres-de-liege","Gaufres de Liège (Yeasted Pearl Sugar Waffles)","Gaufres de Liège","Gaufre de Liège \u002F Luikse wafel","Liège, Wallonia",8,35,150,"hard",[697,606],"dessert",[699],"vegetarian",[701,459,497,702],"flour","yeast",[704,707,709,711],{"alt":705,"src":706},"Irregular Liege waffles with dark caramelised pearl sugar crust cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-1x1.jpg",[714,715,716,717,718,719],"gaufre de liege","liege waffle","pearl sugar","belgian waffle","brioche dough","luikse wafel",{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":721,"diet":722,"mainIngredients":723,"images":724,"keywords":729,"publishedAt":590,"updatedAt":590,"authorSlug":591},[570],[572],[452,479,483,502,497],[725,726,727,728],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[559,585,586,587,588,589],{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":563,"region":735,"baseServings":565,"prepMinutes":604,"cookMinutes":736,"difficulty":568,"course":737,"diet":738,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":590,"updatedAt":590,"authorSlug":591},"belgian-moules-frites","Moules-Frites (Belgian Mussels Steamed with Chips)","Moules-Frites","Mosselen-friet \u002F moules-frites","Brussels and the Flemish coast",15,[570],[739,572],"pescatarian",[741,490,463,459,479],"mussels",[743,746,748,750],{"alt":744,"src":745},"Black enamel pot of open mussels in buttery celery broth with a separate cone of Belgian fries","\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-1x1.jpg",[753,754,755,756,757,758],"moules frites","mosselen","belgian mussels","steamed mussels","brasserie","zeeland mussels",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":563,"region":602,"baseServings":566,"prepMinutes":604,"cookMinutes":764,"restMinutes":434,"difficulty":765,"course":766,"diet":768,"mainIngredients":770,"images":772,"keywords":782,"publishedAt":590,"updatedAt":590,"authorSlug":591},"speculoos","Speculoos (Belgian Spiced Brown Sugar Biscuits)","Speculoos","Speculoos \u002F speculaas",14,"easy",[767,697],"snack",[699,769],"nut-free",[701,639,459,771],"cinnamon",[773,776,778,780],{"alt":774,"src":775},"Stack of thin dark speculoos biscuits with moulded patterns beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-1x1.jpg",[760,783,784,785,786,787],"speculaas","belgian biscuits","brown sugar cookies","saint nicholas","spiced biscuits",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"countrySlug":563,"region":793,"baseServings":565,"prepMinutes":736,"cookMinutes":566,"difficulty":765,"course":794,"diet":795,"mainIngredients":796,"images":797,"keywords":807,"publishedAt":590,"updatedAt":590,"authorSlug":591},"stoemp","Stoemp (Brussels Lumpy Mash with Root Vegetables)","Stoemp","Stoemp \u002F stoempe","Brussels",[607],[572],[494,483,459,479],[798,801,803,805],{"alt":799,"src":800},"Bowl of coarse Belgian stoemp mash flecked with orange carrot and green leek, melting butter on top","\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-1x1.jpg",[789,808,809,810,811,812],"belgian mash","brussels","carrot mash","stoemp saucisse","root vegetables",{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":563,"region":818,"baseServings":565,"prepMinutes":604,"cookMinutes":9,"restMinutes":736,"difficulty":765,"course":819,"diet":821,"mainIngredients":822,"images":825,"keywords":835,"publishedAt":590,"updatedAt":590,"authorSlug":591},"tomate-crevette","Tomate Crevette (Tomato Stuffed with North Sea Shrimp)","Tomate Crevette","Tomaat garnaal \u002F tomate crevettes grises","The Belgian coast",[820],"appetizer",[739,572,609],[823,824,497,516],"tomato","shrimp",[826,829,831,833],{"alt":827,"src":828},"Ripe tomato hollowed and heaped with tiny grey shrimp in mayonnaise, lid leaning against the side","\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero.jpg",{"alt":827,"src":830},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-16x9.jpg",{"alt":827,"src":832},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-4x3.jpg",{"alt":827,"src":834},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-1x1.jpg",[836,837,838,839,840,841],"tomate crevette","tomaat garnaal","grey shrimp","belgian starter","north sea shrimp","cold appetizer",{"slug":843,"title":844,"shortTitle":845,"nativeName":846,"countrySlug":563,"region":847,"baseServings":565,"prepMinutes":693,"cookMinutes":848,"difficulty":568,"course":849,"diet":850,"mainIngredients":851,"images":855,"keywords":865,"publishedAt":590,"updatedAt":590,"authorSlug":591},"belgian-vol-au-vent","Vol-au-Vent (Belgian Chicken and Meatball Pastry Case)","Vol-au-Vent","Videe \u002F koninginnenhapje","Brussels and Flanders",40,[570],[],[452,852,853,854,502],"ground-pork","mushrooms","puff-pastry",[856,859,861,863],{"alt":857,"src":858},"Golden puff pastry case overflowing with creamy chicken, small meatballs and mushrooms","\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero.jpg",{"alt":857,"src":860},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-16x9.jpg",{"alt":857,"src":862},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-4x3.jpg",{"alt":857,"src":864},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-1x1.jpg",[866,867,868,869,870,871],"vol-au-vent","videe","koninginnenhapje","belgian brasserie","chicken ragout","puff pastry",10,24,false,1788563747721]