[{"data":1,"prerenderedAt":871},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:zelnik:en":392,"recipe:country:north-macedonia":593},[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":509,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":432,"restMinutes":562,"difficulty":563,"course":564,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":554,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Burek is built from many thin layers with a relatively small amount of filling, usually meat, and is rolled or coiled. Zelnik is flat, uses only a few thicker hand-stretched sheets, and is dominated by its filling of greens or leek with white cheese. Zelnik is also drier and firmer, since it is brushed with oil rather than butter.","What is the difference between zelnik and burek?",{"answer":398,"question":399},"Yes. The version without cheese, eggs or any dairy is called posen zelnik and is standard food during Orthodox fasting periods, which cover several weeks of the year. Use leek and rice with a generous amount of oil, dried mint and black pepper, and brush the pastry with oil alone.","Can I make zelnik without cheese?",{"answer":401,"question":402},"Almost always wet filling. Leek and greens release a large amount of water as they bake, so they must be salted, cooked down and then squeezed dry in a towel before they go into the pan. Baking on the lowest oven shelf for the first 20 minutes also helps set the base before the top colours.","Why is the bottom of my pie soggy?",{"answer":404,"question":405},"Both, and Serbian and Albanian too. Pies of stretched pastry filled with greens and white cheese are made across the whole southern Balkans under different names — zeljanica, banitsa, byrek me presh. The Macedonian version is distinguished by being flat, oil-brushed and comparatively dry rather than by any exclusive claim.","Is zelnik Macedonian or Bulgarian?",{"answer":407,"question":408},"Yes, and most city households now do. Use roughly two filo sheets for every one hand-stretched sheet, keep the unused sheets under a barely damp cloth so they do not go brittle, and brush oil between each pair. The pie will be flakier and lighter than the homemade-dough version.","Can I use shop-bought filo?",[410,411,412,413,414,415],"Salt the sliced leek and let it sit for 15 minutes, then squeeze it hard in a towel. Leek is mostly water, and unsqueezed leek is the single most common cause of a soggy zelnik base.","Rest the dough for at least 30 minutes after kneading. Unrested dough springs back the moment you stretch it and will tear before it gets thin enough.","Stretch the sheets over the backs of your hands rather than rolling them flat — you want them thin enough to read newsprint through, and a rolling pin stops working around 2 mm.","Oil between the layers, never butter. Butter sets solid and makes the pie flaky; oil keeps the layers separate but pliable, which is the texture zelnik is supposed to have.","Bake on the lowest shelf for the first 20 minutes so the base sets before the top browns, otherwise you get a dark lid over a raw underside.","Let the pie stand 10 minutes before cutting. Straight from the oven the filling is loose and the wedges collapse; ten minutes later they lift out clean.","🥧","Zelnik is the everyday pie of the Macedonian highlands: a few sheets of thin oiled pastry, a filling of leek cooked down until it loses its bite, crumbled white brined cheese, dried mint and a great deal of black pepper, all pressed into a round pan and baked hot. It is flatter and drier than a burek, with fewer layers and a much higher ratio of filling to pastry, and it is meant to be cut into wedges and eaten warm with yogurt rather than served in a slab. The name comes from zelje, meaning greens, which is the older filling; leek took over because it stores through winter.","The pie predates the domestic oven. In the villages of Mariovo, Prilep and the Šar foothills, zelnik was baked under a vršnik — a heavy clay or iron bell set over the pie on a hot hearthstone and buried in embers, so the heat came from above and below at once. That method fixes the shape of the dish. A bell holds only a shallow round pan, which is why zelnik is thin rather than tall, and why the base is expected to be genuinely dry and crisp rather than soft. Households that had no bell took the pan to whoever in the village did, or to the communal bread oven on baking day.\n\nThe filling follows the same logic as most highland cooking, which is that you use the green thing that is currently alive. Early spring means nettles, wild spinach or dock; late spring means chard and the first leeks; deep winter means leek alone, since it survives in the ground and keeps for weeks in a cold room. Rice is often stirred in to stretch the filling and absorb moisture, and in Orthodox fasting weeks the cheese and eggs simply come out, leaving greens, rice, oil and a heavier hand with the mint and pepper. That fasting version is not a compromise recipe — for large parts of the year it was the only version made.\n\nZelnik is shared, not exclusive. Bulgaria has zelnik and zelevi banitsi, Serbia has zeljanica, Bosnia has zeljanica made in coils, and Albanian households in Tetovo and Debar make near-identical pies they call byrek me presh. What is particular to the Macedonian version is the dryness — less egg and yogurt in the filling than a Bulgarian banitsa, no custard binding, and pastry brushed with oil rather than butter, so the finished pie is savoury and firm enough to carry to a field or a bus rather than eaten with a fork off a plate. Bakeries in Bitola and Prilep still sell it by weight in the morning, cut from a tray the size of a table.","Keeps 3 days in the fridge under a cloth rather than sealed plastic, which traps steam and softens the pastry. Reheat in a hot dry pan for 4 minutes a side or at 200°C for 8 minutes to bring the base back; a microwave makes it limp and should be avoided. Zelnik freezes well unbaked — assemble in the pan, freeze solid, and bake from frozen with an extra 15 minutes. Baked and frozen it is also fine, though the pastry loses some of its snap. It travels well at room temperature and was traditionally field food for exactly that reason.",[421,422,423,424],"Cooks the leek down properly first, so the filling is sweet and soft instead of raw, squeaky and watery.","Uses an oiled stretched dough rather than a butter-laminated one, which is how the pie is actually made at home.","Keeps the filling dry on purpose, so the base crisps rather than steaming into a pale soggy layer.","Gives the fasting version in full, which is the form most Macedonian households make for weeks each year.",[426,427,428,429],"Round 30 cm baking pan or shallow tava","Large clean cloth for stretching dough","Pastry brush","Colander",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,45,4,720,13,410,[438],"Cold thick yogurt or ayran, pickled peppers, and a raw spring onion. Turkish coffee afterwards if it is breakfast.",[440,443,446],{"name":441,"description":442},"Posen zelnik","The fasting pie: no cheese, no egg, no dairy at all. Leek and rice with extra oil, mint and pepper, and the pastry brushed with oil only. Made through Lent and the Advent fast.",{"name":444,"description":445},"Zelnik with nettles","Early-spring version using young nettle tops blanched and squeezed dry, often mixed half and half with leek. Sharper and more mineral than the plain leek pie.",{"name":447,"description":448},"Mariovo zelnik","Baked under a bell on the hearth rather than in an oven, with more sheets and less filling, giving a drier pie that keeps for several days in a cloth.",[450,456,460,465,470,474,479,482,487,492,495,498,501,506],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"flour","plain flour, plus more for the table","g","For the pastry",{"qty":457,"name":458,"unit":459,"group":455},300,"warm water","ml",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},5,"olive-oil","sunflower or olive oil, plus 100 ml for brushing","tbsp",{"qty":466,"ref":467,"name":468,"note":469,"unit":464,"group":455},1,"vinegar","wine vinegar","relaxes the gluten so the sheets stretch further",{"qty":471,"name":472,"unit":473,"group":455},1.5,"salt","tsp",{"qty":475,"ref":476,"name":477,"unit":454,"group":478},900,"leek","leeks, white and pale green parts, finely sliced","For the filling",{"qty":457,"ref":480,"name":481,"unit":454,"group":478},"feta","sirenje or feta, crumbled",{"qty":483,"ref":484,"name":485,"unit":486,"group":478},2,"eggs","eggs, beaten","piece",{"qty":488,"ref":489,"name":490,"note":491,"unit":454,"group":478},60,"rice","short white rice, rinsed","absorbs the leek juices as it bakes",{"qty":483,"ref":493,"name":494,"unit":473,"group":478},"mint","dried mint",{"qty":471,"ref":496,"name":497,"unit":473,"group":478},"black-pepper","coarsely ground black pepper",{"qty":466,"ref":499,"name":500,"unit":473,"group":478},"paprika","sweet red paprika",{"qty":502,"ref":503,"name":504,"note":505,"unit":464,"group":478},3,"yogurt","thick yogurt","loosens the filling just enough to spread",{"qty":507,"name":472,"unit":508,"group":478},null,"to taste",[510,515,518,522,525,529,532,536],{"tip":511,"text":512,"title":513,"timerSeconds":514},"The dough should be softer than bread dough. A firm dough will not stretch thin, no matter how long you rest it.","Mix the flour and salt, then work in the warm water, the vinegar and 3 tablespoons of the oil until you have a soft dough. Knead for 8 minutes until smooth and slightly tacky, divide into 6 balls, oil them lightly, cover and rest for 30 minutes.","Make and rest the dough",1800,{"text":516,"title":517,"timerSeconds":475},"Toss the sliced leek with a teaspoon of salt in a colander and leave for 15 minutes, then squeeze it hard in a clean towel. You should get several tablespoons of liquid out, and the volume should drop by about a third.","Draw the water out of the leek",{"tip":519,"text":520,"title":521,"timerSeconds":434},"Adding hot leek to the cheese and egg starts to scramble the egg, so let it cool properly.","Fry the squeezed leek in 2 tablespoons of oil over medium heat for 10 to 12 minutes, until it has collapsed, turned pale gold at the edges and lost all squeakiness. Take it off the heat and let it cool to room temperature.","Cook the leek down",{"text":523,"title":524},"Combine the cooled leek with the crumbled cheese, beaten eggs, rinsed rice, dried mint, black pepper, paprika and yogurt. Taste and add salt carefully — brined cheese carries a lot of salt already, and the leek was salted too.","Mix the filling",{"tip":526,"text":527,"title":528},"Small tears in the middle do not matter; they close under the filling. Work from the centre outward and keep the edges thicker.","On a floured cloth, flatten one ball and stretch it outward over the backs of your hands until it is thin enough to see the cloth through, roughly 40 cm across. Repeat with the rest, stacking them with oil brushed between so they do not fuse.","Stretch the sheets",{"text":530,"title":531},"Oil the pan and lay in two sheets, letting them overhang. Spread half the filling, add a sheet, brush with oil, spread the rest of the filling, then cover with the last sheets. Fold the overhang inward and brush the top generously with oil.","Layer the pie",{"text":533,"title":534,"timerSeconds":535},"Bake at 200°C on the lowest shelf for 20 minutes so the base sets, then move the pan to the middle shelf for another 20 to 25 minutes, until the top is blistered and deep gold and the pie sounds hollow when tapped.","Bake low then high",2400,{"text":537,"title":538,"timerSeconds":539},"Slide the pie out onto a board and leave it 10 minutes before cutting into wedges. Cover it with a cloth rather than foil while it rests, so the steam escapes instead of softening the crust you just built.","Rest and cut",600,"ZEL-nik",[542,546,550],{"note":543,"swap":544,"original":545},"Use two filo sheets where the recipe calls for one home-stretched sheet, since filo is thinner and more brittle. The result is flakier and less chewy, which is a fair trade for an hour saved.","Shop-bought filo, 8 to 10 sheets","Home-stretched pastry",{"note":547,"swap":548,"original":549},"Greens hold far more water than leek. Blanch, cool and wring them out in a towel until they are almost dry, then chop, or the base will never crisp.","Spinach, chard, nettles, or a mixture","Leek",{"note":551,"swap":552,"original":553},"Sirenje is drier and saltier than most feta. If your feta is wet and mild, crumble it and leave it in a sieve for 20 minutes, and season the filling a little harder.","Feta, or feta cut with drained curd cheese","Sirenje (white brined cheese)","zelnik","Zelnik (Macedonian Leek and White Cheese Pie)","Zelnik","Зелник","north-macedonia","Pelagonia, Mariovo and the western highlands",8,50,30,"medium",[565,566],"appetizer","breakfast",[568,569],"vegetarian","nut-free",[476,480,452],[572,575,577,579],{"alt":573,"src":574},"Round flat Macedonian pie cut into wedges showing layers of pastry with leek and white cheese filling","\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-1x1.jpg",[554,582,583,584,585,586,587],"macedonian pie","leek pie","white cheese","balkan pastry","stretched dough","fasting food","2026-08-21","dishroute-kitchen","Hand-stretched pastry sheets layered with softened leek, crumbled brined cheese and dried mint, baked in a round pan until the top blisters and the base turns dry and crisp.",{"en":592},"\u002Frecipe\u002Fzelnik",{"items":594,"total":783,"page":466,"limit":869,"hasMore":870},[595,634,662,692,718,746,777,804,829,859],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":558,"region":600,"baseServings":601,"prepMinutes":488,"cookMinutes":602,"restMinutes":603,"difficulty":604,"course":605,"diet":608,"mainIngredients":612,"images":615,"keywords":625,"publishedAt":633,"updatedAt":633,"authorSlug":589},"macedonian-ajvar","Macedonian Ajvar (Roasted Red Pepper Relish)","Macedonian Ajvar","Ајвар","Nationwide, with Pelagonia and the Vardar valley growing the peppers",12,150,15,"hard",[606,607,565],"sauce","side",[568,609,610,611,569],"vegan","gluten-free","dairy-free",[613,614,462,467],"bell-pepper","garlic",[616,619,621,623],{"alt":617,"src":618},"Jar and bowl of thick dark red roasted pepper ajvar with bread and white cheese beside it","\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-1x1.jpg",[626,627,628,629,630,631,632],"ajvar","roasted red pepper","macedonian","relish","preserve","balkan","vegan spread","2026-08-20",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":558,"region":639,"baseServings":433,"prepMinutes":603,"cookMinutes":431,"restMinutes":488,"difficulty":640,"course":641,"diet":644,"mainIngredients":645,"images":647,"keywords":657,"publishedAt":588,"updatedAt":588,"authorSlug":589},"mekici","Mekici (Macedonian Fried Breakfast Dough)","Mekici","Мекици","Nationwide, strongest in Skopje and the western towns","easy",[566,642,643],"snack","street-food",[568,569],[452,503,646],"yeast",[648,651,653,655],{"alt":649,"src":650},"Plate of puffed golden fried dough pieces beside crumbled white cheese and a bowl of dark jam","\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-1x1.jpg",[635,658,659,660,631,584,661],"macedonian breakfast","fried dough","yeasted dough","mekitsi",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":558,"region":667,"baseServings":433,"prepMinutes":668,"cookMinutes":431,"restMinutes":669,"difficulty":563,"course":670,"diet":673,"mainIngredients":674,"images":676,"keywords":686,"publishedAt":633,"updatedAt":633,"authorSlug":589},"pastrmajlija","Pastrmajlija (Macedonian Boat-Shaped Meat Flatbread)","Pastrmajlija","Пастрмајлија","Štip and the Bregalnica valley",35,120,[671,672,643],"bread","main",[611,569],[452,675,484,646],"pork-shoulder",[677,680,682,684],{"alt":678,"src":679},"Oval Macedonian flatbread with a pinched rim, cubed cured pork and a soft-yolked egg in the centre","\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-1x1.jpg",[663,687,688,689,690,691],"macedonian flatbread","stip","cured pork","egg","balkan bread",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":558,"region":697,"baseServings":433,"prepMinutes":562,"cookMinutes":488,"difficulty":640,"course":698,"diet":699,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":633,"updatedAt":633,"authorSlug":589},"polneti-piperki","Polneti Piperki (Macedonian Stuffed Peppers in Tomato)","Polneti Piperki","Полнети пиперки","Nationwide",[672],[610,569],[613,489,701,702],"ground-beef","tomato",[704,707,709,711],{"alt":705,"src":706},"Long green peppers stuffed with rice and meat standing upright in a pot of red tomato sauce","\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-1x1.jpg",[714,715,628,716,717,631],"polneti piperki","stuffed peppers","rice filling","tomato sauce",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":558,"region":723,"baseServings":433,"prepMinutes":724,"cookMinutes":725,"difficulty":563,"course":726,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":633,"updatedAt":633,"authorSlug":589},"selsko-meso","Selsko Meso (Macedonian Village Pork and Mushroom Pot)","Selsko Meso","Селско месо","Nationwide, strongest in Skopje taverns",25,90,[672],[610,569],[675,729,613,730],"mushrooms","kashkaval",[732,735,737,739],{"alt":733,"src":734},"Clay pot of braised pork and mushrooms in paprika sauce under a browned lid of melted yellow cheese","\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-1x1.jpg",[742,743,744,729,730,745],"selsko meso","macedonian pork","clay pot","balkan stew",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":558,"region":751,"baseServings":752,"prepMinutes":461,"cookMinutes":432,"restMinutes":753,"difficulty":640,"course":754,"diet":756,"mainIngredients":757,"images":761,"keywords":771,"publishedAt":588,"updatedAt":588,"authorSlug":589},"sutlijas","Sutlijaš (Macedonian Cinnamon Rice Pudding)","Sutlijaš","Сутлијаш","Skopje Old Bazaar, Bitola and the Turkish quarters",6,180,[755],"dessert",[568,610,569],[758,759,760],"short-grain-rice","milk","cinnamon",[762,765,767,769],{"alt":763,"src":764},"Small glass bowls of chilled white rice pudding dusted with dark stripes of ground cinnamon","\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-1x1.jpg",[747,772,773,760,774,775,776],"macedonian dessert","rice pudding","balkan sweets","sutlijash","ottoman dessert",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":558,"region":782,"baseServings":433,"prepMinutes":783,"cookMinutes":724,"difficulty":640,"course":784,"diet":786,"mainIngredients":787,"images":789,"keywords":799,"publishedAt":633,"updatedAt":633,"authorSlug":589},"tarana-corba","Tarana Čorba (Macedonian Toasted Crumb Pasta Soup)","Tarana Čorba","Тарана чорба","Rural highlands, especially Mariovo and Pelagonia",10,[785],"soup",[568,569],[452,484,788,499,480],"butter",[790,793,795,797],{"alt":791,"src":792},"Bowl of thick orange tarana soup scattered with crumbled white cheese and chopped parsley","\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-4x3.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-1x1.jpg",[800,801,802,803,499,584,631],"tarana","trahana soup","macedonian soup","corba",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"countrySlug":558,"region":809,"baseServings":433,"prepMinutes":431,"cookMinutes":669,"restMinutes":810,"difficulty":640,"course":811,"diet":812,"mainIngredients":813,"images":815,"keywords":825,"publishedAt":633,"updatedAt":633,"authorSlug":589},"tavce-gravce","Tavče Gravče (Macedonian Clay-Pot Baked Beans)","Tavče Gravče","Тавче гравче","Tetovo and the Polog valley",480,[672],[568,609,611,569],[814,499,493,462],"onion",[816,819,821,823],{"alt":817,"src":818},"Shallow clay pan of baked white beans in deep red paprika sauce with a crusted top and dried chillies","\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-4x3.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-1x1.jpg",[826,827,828,499,631,609,744],"tavce gravce","macedonian beans","baked beans",{"slug":830,"title":831,"shortTitle":832,"nativeName":833,"countrySlug":558,"region":834,"baseServings":752,"prepMinutes":432,"cookMinutes":835,"restMinutes":562,"difficulty":563,"course":836,"diet":837,"mainIngredients":838,"images":843,"keywords":853,"publishedAt":633,"updatedAt":633,"authorSlug":589},"macedonian-turli-tava","Turli Tava (Macedonian Mixed Vegetable and Meat Bake)","Turli Tava","Турли тава","Central and southern North Macedonia",100,[672],[610,611,569],[839,840,613,841,842],"eggplant","okra","lamb","potato",[844,847,849,851],{"alt":845,"src":846},"Wide baking pan of collapsed aubergine, okra, peppers and potato over lamb with browned edges","\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero.jpg",{"alt":845,"src":848},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-16x9.jpg",{"alt":845,"src":850},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-4x3.jpg",{"alt":845,"src":852},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-1x1.jpg",[854,855,840,856,857,631,858],"turli tava","macedonian bake","aubergine","vegetable stew","one pan",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":432,"restMinutes":562,"difficulty":563,"course":860,"diet":861,"mainIngredients":862,"images":863,"keywords":868,"publishedAt":588,"updatedAt":588,"authorSlug":589},[565,566],[568,569],[476,480,452],[864,865,866,867],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[554,582,583,584,585,586,587],24,false,1788563792344]