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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":493,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"baseServings":540,"prepMinutes":541,"cookMinutes":542,"difficulty":543,"course":544,"diet":547,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":535,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Deeply of roasted red pepper, with smoke from the charred skins, sweetness from long-cooked onion and pepper, and a slight bitterness from the aubergine. It is savoury rather than sharp — there is only a little vinegar, mainly for keeping — and the texture should be thick and spreadable with visible pieces rather than a smooth purée.","What is zacuscă supposed to taste like?",{"answer":398,"question":399},"Yes, at 220°C until the skins blister and blacken in patches, roughly 40 minutes with a turn halfway. The result is good but noticeably less smoky, since a lot of the flavour comes from direct contact with flame. If you have a gas hob, finishing the oven-roasted peppers briefly over the burner recovers much of that.","Can I roast the vegetables in the oven instead of over flame?",{"answer":401,"question":402},"Two signals together: a spoon dragged across the base of the pot leaves a trench that stays open for a second, and a layer of oil rises and sits on the surface. Until the oil separates, there is still too much water in the mixture, which affects both the flavour and how long it keeps. Expect this to take between 90 minutes and two hours.","How do I know when it is cooked enough?",{"answer":404,"question":405},"Yes, as it is traditionally made — roasted vegetables, onion, oil, tomato, bay leaf, salt and a little vinegar, with no animal products at all. That is not a modern adaptation but a consequence of its role as Orthodox fasting food, since it is eaten heavily during Advent and Lent when meat and dairy are avoided for weeks at a time.","Is zacuscă vegan?",{"answer":407,"question":408},"Most likely the aubergine skins were left on, or the mixture caught on the base of the pot during the final reduction. Peel the roasted aubergines completely, including the darker patches, and stir constantly in the last half hour over low heat. Once a batch has scorched the bitterness spreads through the whole pot and cannot be covered up.","Why did my zacuscă turn bitter?",[410,411,412,413,414,415],"Roast over an open flame if you can — a gas hob, a grill or a barbecue. The char on the skins is where the smoke comes from and an oven alone gives a milder result.","Put the roasted vegetables in a covered bowl or a bag for 15 minutes. The trapped steam lifts the skins so they slip off instead of needing to be scraped.","Never peel roasted peppers under running water. It rinses away exactly the smoky juice you spent an hour building.","Chop the vegetables coarsely with a knife rather than blitzing them smooth. Zacuscă should have some texture; a food processor makes baby food.","Stir constantly in the last 30 minutes and use a heavy pot. The sugars concentrate and it will catch and scorch the moment your attention moves.","The dish is finished when a spoon dragged across the base leaves a trench that holds and a slick of oil rises to the surface, not before.","🫙","Zacuscă is a thick, dark spread of roasted aubergine and red peppers cooked down with onion and tomato until the oil separates and the mixture holds its shape on a spoon. Roasting over flame first is what gives it its character: the skins char, the flesh softens and takes on smoke, and everything that follows is just slow reduction. It tastes deeply of roasted pepper, smoky and slightly sweet, with a low background of bay and a suggestion of the vegetable oil it is cooked in. It is autumn work — Romanian households make it in bulk in September and October when peppers are cheap, then eat it on bread from October to April. It is also, without anyone trying, completely vegan, which is why it dominates Orthodox fasting tables.","Zacuscă is preserving, not cooking, in origin. The name comes from a Slavic word for a starter or snack, related to Russian zakuska, and the dish belongs to the wide family of Balkan and Eastern European pepper preserves that includes Serbian and Macedonian ajvar, Bulgarian lyutenitsa and Turkish ezme. Romania's version is distinguished by aubergine appearing in equal measure with pepper, by the presence of onion cooked down to nothing, and by the fact that it is nearly always cooked long enough to darken and thicken rather than kept bright and fresh.\n\nThe season is fixed. In late September the markets fill with kapia peppers — long, red, thick-fleshed and sweet — and with the last aubergines, and entire families set up outside with a grill plate or a sheet of metal over an open fire. Roasting is done in batches, the skins are peeled while the vegetables sweat under a cloth, and then a very large pot goes onto a gas ring for two or three hours of stirring. Jars are sealed hot and inverted, or oven-sterilised, and stored in a cellar. A house measured its readiness for winter partly by the number of jars on the shelf.\n\nVariations run to family recipes rather than regional ones. Mushroom zacuscă is common in the north, bean zacuscă in Moldavia, and some households add a grated carrot for sweetness or a fistful of hot peppers. Everyone agrees on the two things that go wrong: burning it, because the mixture sticks the moment you stop stirring in the final half hour, and rushing it, because zacuscă that is not cooked to the point where the oil rises to the surface will not keep. A properly reduced batch will sit in a cool cellar all winter and taste better in February than it did in October.","Refrigerated in a sealed container under a thin film of oil, zacuscă keeps 2 weeks. For proper storage, spoon it boiling hot into sterilised jars, seal, and either process them in a water bath for 20 minutes or wrap them in blankets to cool slowly overnight; stored in a cool dark place they last a year. Always use a clean spoon — a jar contaminated once will spoil. Once opened, refrigerate and eat within 10 days.",[421,422,423,424],"Flame or oven roasting with skin removal explained properly — the smoke is the flavour, and this is where most versions go wrong.","Cooks the mixture to the real doneness point, where the oil separates and floats, which is what makes it keep.","Household-scale batch that fits a normal pot, with jarring instructions for anyone who wants to store it.","Vegan by construction, as the traditional fasting version is, with no substitutions needed.",[426,427,428,429],"Gas hob, grill or barbecue for roasting","Heavy-based wide pot","Wooden spoon","Sterilised jars, if preserving",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},16,15,5,9,480,3,210,[439],"Thick slices of bread, raw onion, telemea or feta, and a plate of pickles — the standard Romanian cold table.",[441,444,447],{"name":442,"description":443},"Zacuscă de ciuperci","Mushrooms in place of aubergine, fried hard until dry before joining the peppers. Earthier and slightly darker, popular in the forested north.",{"name":445,"description":446},"Zacuscă de fasole","Made with cooked white beans mashed into the pepper base, giving a much thicker, more filling spread that is closer to a meal than a snack.",{"name":448,"description":449},"Hot zacuscă","Several roasted hot peppers chopped in with the sweet ones. Common in southern households and usually jarred separately so guests can choose.",[451,457,461,466,470,475,480,484,488,491],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},2,"bell-pepper","red kapia or romano peppers","kg","To roast",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},1.5,"eggplant","aubergines",{"qty":462,"ref":463,"name":464,"unit":455,"group":465},1,"onion","onions, finely chopped","For the pot",{"qty":467,"name":468,"unit":469,"group":465},300,"sunflower oil","ml",{"qty":471,"ref":472,"name":473,"unit":474,"group":465},4,"tomato-paste","tomato paste","tbsp",{"qty":476,"ref":477,"name":478,"unit":479,"group":465},500,"tomato","ripe tomatoes, grated, skins discarded","g",{"qty":471,"ref":481,"name":482,"unit":483,"group":465},"bay-leaf","bay leaves","piece",{"qty":462,"ref":485,"name":486,"unit":487,"group":465},"black-pepper","ground black pepper","tsp",{"qty":452,"ref":489,"name":490,"unit":474,"group":465},"vinegar","white wine vinegar",{"qty":462,"name":492,"unit":474,"group":465},"salt, or to taste",[494,498,503,506,510,515,518],{"tip":495,"text":496,"title":497},"Work in batches and do not crowd the grill — vegetables packed together steam instead of charring.","Roast {qty:bell-pepper} of peppers and the whole aubergines directly over a gas flame, on a grill or under a very hot oven grill, turning them as each side blackens. They are ready when the skins are charred and blistered all over and the flesh has collapsed inwards.","Roast the peppers and aubergines",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Never rinse them under the tap — the smoky juice goes straight down the drain with the skin.","Pile the hot vegetables into a large bowl, cover with a plate or a cloth, and leave 15 minutes. The trapped steam loosens the skins so they pull away in sheets. Peel and seed the peppers and scrape the aubergine flesh from its skin, working over the bowl to keep the juices.","Steam and peel",900,{"text":504,"title":505},"Drain the peeled aubergine in a colander for 10 minutes to shed excess liquid, then chop it and the peppers coarsely on a board with a heavy knife. Aim for pieces around 5 mm; the finished spread should have texture, not be a smooth purée.","Chop, do not blend",{"text":507,"title":508,"timerSeconds":509},"Heat the oil in a wide heavy pot and cook the chopped onion over medium-low heat for 25 to 30 minutes, stirring often, until it is completely soft, pale gold and sweet-smelling with no raw bite left. This is a slow stage and cannot be shortened without losing sweetness.","Cook the onions down",1800,{"tip":511,"text":512,"title":513,"timerSeconds":514},"It spits as it thickens. A splatter guard or a partly angled lid saves the hob.","Stir in the chopped vegetables, tomato paste, grated tomato, bay leaves, black pepper and salt. Cook uncovered over low heat for 90 minutes to 2 hours, stirring every few minutes and more often towards the end, until the mixture darkens to a deep brick red and thickens.","Add everything and reduce",6300,{"text":516,"title":517},"Stop when a spoon dragged across the base leaves a trench that holds its shape and a slick of oil rises to sit on the surface. Stir in the vinegar, cook 5 minutes more, then taste and correct the salt.","Check for the oil break",{"text":519,"title":520},"Spoon the boiling hot zacuscă into sterilised jars, wipe the rims and seal at once, then wrap the jars in a blanket to cool slowly overnight. For immediate eating, cool it in the pot and refrigerate — it thickens further as it cools and is best at room temperature on bread.","Jar or cool","zah-KOOS-kuh",[523,527,531],{"note":524,"swap":525,"original":526},"Kapia are thicker-fleshed and sweeter, so bell peppers give a slightly thinner result. Compensate by using one or two more and cooking the mixture a little longer.","Romano peppers, or ordinary red bell peppers","Kapia peppers",{"note":528,"swap":529,"original":530},"Sunflower is standard in Romania and stays neutral. Olive oil works but pushes the spread towards a Mediterranean flavour and solidifies in the fridge.","Any neutral oil, or olive oil","Sunflower oil",{"note":532,"swap":533,"original":534},"A traditional variant rather than a fallback. Cook the mushrooms until they have given up all their water before adding them, or the mixture will not thicken.","600 g mushrooms, chopped and fried until dry, for zacuscă de ciuperci","Aubergine","zacusca","Zacuscă (Romanian Roasted Aubergine and Pepper Spread)","Zacuscă","Zacuscă de vinete","romania",12,50,120,"easy",[545,546],"appetizer","snack",[548,549,550,551,552],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[459,453,463,477],[555,558,560,562],{"alt":556,"src":557},"Dark red roasted aubergine and pepper spread in an open jar with a spoon and thick slices of bread beside it","\u002Fimages\u002Frecipes\u002Fzacusca\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fzacusca\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fzacusca\u002Fhero-1x1.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fzacusca\u002Fhero-4x3.jpg",[535,565,566,567,568,548,569],"aubergine spread","roasted peppers","romanian","preserve","fasting food","2026-08-20","dishroute-kitchen","Fire-roasted aubergines and red peppers cooked down slowly with onion and tomato until dark and jammy, then jarred by the dozen and spread on bread all winter long.",{"en":574},"\u002Frecipe\u002Fzacusca",{"items":576,"total":840,"page":462,"limit":841,"hasMore":842},[577,608,640,673,700,729,756,783,808,830],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":539,"baseServings":582,"prepMinutes":583,"cookMinutes":584,"restMinutes":435,"difficulty":543,"course":585,"diet":587,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ciolan-cu-fasole","Ciolan Afumat cu Fasole (Smoked Pork Knuckle with Beans)","Ciolan Afumat cu Fasole","Ciolan afumat cu fasole",6,20,150,[586],"main",[551,550,552],[589,463,590,591],"smoked-pork","carrot","paprika",[593,596,598,600],{"alt":594,"src":595},"Bowl of creamy white beans in russet paprika broth with chunks of smoked pork knuckle and raw onion rings alongside","\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-4x3.jpg",[603,604,605,567,606,607],"ciolan afumat","bean stew","smoked pork knuckle","fasole cu ciolan","winter food",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":539,"baseServings":582,"prepMinutes":613,"cookMinutes":614,"difficulty":615,"course":616,"diet":618,"mainIngredients":619,"images":624,"keywords":634,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ciorba-de-burta","Ciorbă de Burtă (Romanian Sour Cream Tripe Soup)","Ciorbă de Burtă","Ciorbă de burtă",25,180,"medium",[617],"soup",[],[620,621,622,623,590],"tripe","sour-cream","eggs","garlic",[625,628,630,632],{"alt":626,"src":627},"Deep bowl of ivory-coloured Romanian tripe soup with fine tripe strips, garlic sauce and a whole hot pepper alongside","\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-1x1.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-4x3.jpg",[635,636,567,637,638,639],"ciorba de burta","tripe soup","sour soup","mujdei","hangover food",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":539,"baseServings":540,"prepMinutes":645,"cookMinutes":646,"restMinutes":614,"difficulty":647,"course":648,"diet":651,"mainIngredients":652,"images":657,"keywords":667,"publishedAt":570,"updatedAt":570,"authorSlug":571},"cozonac","Cozonac (Romanian Sweet Walnut Swirl Bread)","Cozonac","Cozonac cu nucă",45,55,"hard",[649,650],"bread","dessert",[549],[653,654,622,655,656],"flour","walnuts","butter","milk",[658,661,663,665],{"alt":659,"src":660},"Sliced Romanian cozonac loaf showing a dark walnut and cocoa spiral running through a soft golden crumb","\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-4x3.jpg",[641,668,669,670,671,672],"romanian sweet bread","walnut swirl","easter bread","christmas bread","enriched dough",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"countrySlug":539,"baseServings":471,"prepMinutes":433,"cookMinutes":613,"difficulty":543,"course":678,"diet":680,"mainIngredients":681,"images":684,"keywords":694,"publishedAt":570,"updatedAt":570,"authorSlug":571},"mamaliga-cu-branza","Mămăligă cu Brânză (Romanian Polenta with Sheep Cheese)","Mămăligă cu Brânză","Mămăligă cu brânză și smântână",[679,586],"side",[549,550,552],[682,683,621,655],"cornmeal","feta",[685,688,690,692],{"alt":686,"src":687},"Wedge of firm yellow Romanian polenta on a wooden board layered with crumbled white sheep cheese and sour cream","\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-4x3.jpg",[695,696,567,682,697,698,699],"mamaliga","polenta","sheep cheese","sour cream","bulz",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":539,"baseServings":471,"prepMinutes":613,"cookMinutes":540,"restMinutes":705,"difficulty":543,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":570,"updatedAt":570,"authorSlug":571},"mici","Mici (Romanian Grilled Garlic Meat Rolls)","Mici","Mici \u002F Mititei",720,[707,586],"street-food",[551,552],[710,711,623,485],"ground-beef","lamb",[713,716,718,720],{"alt":714,"src":715},"Charred skinless grilled meat rolls on a smoking charcoal grill with mustard and white bread beside them","\u002Fimages\u002Frecipes\u002Fmici\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-4x3.jpg",[701,723,724,725,726,727,728],"mititei","romanian grill","skinless sausage","gratar","street food","charcoal",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":539,"baseServings":471,"prepMinutes":613,"cookMinutes":583,"restMinutes":734,"difficulty":615,"course":735,"diet":736,"mainIngredients":737,"images":741,"keywords":751,"publishedAt":570,"updatedAt":570,"authorSlug":571},"papanasi","Papanași (Romanian Fried Cheese Doughnuts with Sour Cherry)","Papanași","Papanași prăjiți",30,[650],[549,552],[738,622,739,740,621],"quark","semolina","sour-cherry",[742,745,747,749],{"alt":743,"src":744},"Golden fried cheese doughnut ring topped with a small dough ball, white sour cream and dark sour cherry preserve","\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-1x1.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-4x3.jpg",[730,752,753,754,698,755],"romanian dessert","cheese doughnuts","sour cherry","fried dough",{"slug":757,"title":758,"shortTitle":759,"nativeName":759,"countrySlug":539,"baseServings":582,"prepMinutes":760,"cookMinutes":437,"difficulty":615,"course":761,"diet":762,"mainIngredients":763,"images":768,"keywords":778,"publishedAt":570,"updatedAt":570,"authorSlug":571},"romanian-sarmale","Sarmale (Romanian Sour Cabbage Rolls with Polenta)","Sarmale",60,[586],[],[764,765,766,589,767],"sauerkraut","ground-pork","rice","dill",[769,772,774,776],{"alt":770,"src":771},"Small brined cabbage rolls packed in a dark pot with smoked ribs and sauerkraut, sour cream spooned on 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