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{
"count": 213,
"next": "https://worldfood.guide/api/cuisines/?format=api&page=9",
"previous": "https://worldfood.guide/api/cuisines/?format=api&page=7",
"results": [
{
"name": "-Middle Eastern-",
"othernames": "",
"territory": "Middle East",
"description": "Or Middle East: Region that roughly encompasses a majority of Western Asia (excluding the Caucasus) and Egypt. The term is used as a synonym for Near East, in opposition to Far East. The corresponding adjective is Middle Eastern and the derived noun is Middle Easterner. Arabs, Persians, and Turks constitute the largest ethnic groups in the region by population, while Kurds, Azeris, Copts, Jews, Assyrians, Maronites, Circassians, Somalis, Armenians, Druze and other denominations form a significant minority.\r\n\r\nMezza = Appetizer\r\n\r\nARAB:\r\nskewer = سيخ",
"uri": "https://worldfood.guide/cuisine/-middle_eastern-/",
"dishes_count": 46,
"pictures_count": 55
},
{
"name": "Moldovan",
"othernames": "",
"territory": "Moldova",
"description": "It is a style of cooking related to the people of Moldova and its breakaway region of Transnistria. It consists mainly of traditional European foods, such as beef, pork, potatoes, cabbage, and a variety of cereal grains. Moldovan dish is a well-known Romanian dish, mămăligă (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional delicacies include brânză (a brined cheese) and ghiveci (a lamb or goat stew). Local wines accompany most meals.\n\nTraditional for the Moldovan cuisine are dishes combining diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leek. Vegetables are used in salads and sauces, and they are baked, steamed, pickled (called murături), salted, or marinated.",
"uri": "https://worldfood.guide/cuisine/moldovan/",
"dishes_count": 11,
"pictures_count": 11
},
{
"name": "Monegasque",
"othernames": "Monégasque",
"territory": "Monaco",
"description": "Monaco's diet begins with its location on the sea as seafood dominates the menu. Among these fish, cod and anchovy are perhaps the most common for food, although dozens exist. In addition to this, the country has a great growing climate as numerous fresh fruits and vegetables, such as onions, garlic, and olives (or olive oil) are readily available and incorporated into many dishes.\n\nAlthough Monaco's cuisine is still fairly loyal to its Mediterranean roots, the French and Italians have also made a substantial impact on the food. Multiple French dishes are common in Monaco as are Italian pasta.\n\nhttp://www.safaritheglobe.com/monaco/culture/food-drinks/",
"uri": "https://worldfood.guide/cuisine/monaco/",
"dishes_count": 7,
"pictures_count": 7
},
{
"name": "Mongolian",
"othernames": "",
"territory": "Mongolia",
"description": "Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats.\n\nThe most common rural dish is cooked mutton, often without any other ingredients. In the city, every other local displays a sign saying \"buuz\". Those are steamed dumplings filled with meat. Other types of dumplings are boiled in water (bansh, manti), or deep fried in mutton fat (khuushuur). Other dishes combine the meat with rice or fresh noodles made into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).\n\nThe most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog).\n\nhttps://en.wikipedia.org/wiki/Mongolian_cuisine",
"uri": "https://worldfood.guide/cuisine/mongolian/",
"dishes_count": 15,
"pictures_count": 15
},
{
"name": "Montenegrin",
"othernames": "",
"territory": "Montenegro",
"description": "This cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.",
"uri": "https://worldfood.guide/cuisine/montenegrin/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "Moroccan",
"othernames": "",
"territory": "Morocco",
"description": "Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian and Berber cuisine. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today.",
"uri": "https://worldfood.guide/cuisine/moroccan/",
"dishes_count": 38,
"pictures_count": 41
},
{
"name": "Mozambican",
"othernames": "",
"territory": "Mozambique",
"description": "The cuisine of Mozambique has deeply been influenced by the Portuguese, who introduced new crops, flavorings, and cooking methods. The staple food for many Mozambicans is ncima, a thick porridge made from maize/corn flour. Cassava and rice are also eaten as staple carbohydrates. \n\nMozambican food is rich in meats, fish, and shellfish. Piri piri, a traditional hot sauce, is added to most meat and fish dishes. It is made from hot peppers or chilies, lemon juice, and spices boiled down to a thick paste.",
"uri": "https://worldfood.guide/cuisine/mozambican/",
"dishes_count": 5,
"pictures_count": 5
},
{
"name": "Namibian",
"othernames": "",
"territory": "Namibia",
"description": "The gastronomy of Namibia is mostly based on meat, indeed, an almost infinite variety of meats. In Namibia, they make numerous dishes with ostrich, antelope, zebra, giraffe, oryx, kudu, lamb, and beef.\r\n\r\nThe way of cooking the meat is generally to grill it, and then to dress it with rich and tasty sauces. You will also find famous British Fish & Chips and German sausages throughout the country.\r\n\r\nhttps://www.exoticca.com/us/africa/south-africa/namibia/gastronomy",
"uri": "https://worldfood.guide/cuisine/namibian/",
"dishes_count": 0,
"pictures_count": 0
},
{
"name": "Nepalese",
"othernames": "Nepali",
"territory": "Nepal",
"description": "Nepalese cuisine refers to the food eaten in Nepal. \r\n\r\nNepalese dishes are generally healthier than most other South Asian cuisine, relying less on using fats and more on chunky vegetables, lean meats, pickled ingredients and salads. Whilst Nepal does take heavy influences from its closest geographical companions such as India, China and Tibet, this mountainous country only opened up its borders to outsiders in the 1950s. This factor, in addition to transport and trade difficulties Nepal’s geographical setting, has maintained a focus on using locally grown produce.\r\n\r\nCommon ingredients found across Nepalese cuisine include lentils, potatoes (which are particularly popular within the Newar communities in the Himalayas and Pahar region), tomatoes, cumin, coriander, chilies, peppers, garlic and mustard oil.\r\n\r\nYoghurt, or dahi is popular across Nepal, and is eaten for its healthy attributes and adaptable nature, as it can be used as a side dish or as an ingredient in drinks (Lassi) and desserts (Sikarni). While establishing a group of foods that are distinctly Nepalese is no easy task, there are some dishes that are mainstays when visiting the culturally diverse Nepal. https://theculturetrip.com/asia/nepal/articles/nepalese-food-wholesome-himalayan-bites/",
"uri": "https://worldfood.guide/cuisine/nepalese/",
"dishes_count": 39,
"pictures_count": 36
},
{
"name": "New Zealand",
"othernames": "",
"territory": "New Zealand",
"description": "It is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan.\n\nIn New Zealand households, dinner is the main meal of the day, when families gather and share their evening together. Restaurants and takeaways provide an increasing proportion of the diet.\n\n\n\n",
"uri": "https://worldfood.guide/cuisine/new_zealand/",
"dishes_count": 15,
"pictures_count": 16
},
{
"name": "Nicaraguan",
"othernames": "",
"territory": "Nicaragua",
"description": "It includes a mixture of indigenous cuisine, Spanish cuisine and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and coconut. As in many other Latin American countries, corn is a staple. It is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is not only used in food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts. Other staples are rice and beans. Rice is eaten when corn is not, and beans are consumed as a cheap protein by the majority of Nicaraguans. It is common for rice and beans to be eaten as a breakfast dish. There are many meals including these two staples; one popular dish, gallo pinto, is often served as lunch, sometimes with eggs. Nicaraguans do not limit their diet solely to corn, rice, and beans. Many Nicaraguans have small gardens of their own full of vegetables. From time to time, flowers are incorporated into their meals.\n\nCommonly used ingredients (including fruits and vegetables) are jocote, grosella, mimbro, mango, papaya, tamarind, pipian, apples, avocado, yuca, and quequisque. Herbs such as culantro, oregano and achiote are also part of the cuisine.\n\nhttps://en.wikipedia.org/wiki/Nicaraguan_cuisine",
"uri": "https://worldfood.guide/cuisine/nicaraguan/",
"dishes_count": 12,
"pictures_count": 12
},
{
"name": "Nigerian",
"othernames": "",
"territory": "Nigeria",
"description": "Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups. Wikipedia",
"uri": "https://worldfood.guide/cuisine/nigerian/",
"dishes_count": 24,
"pictures_count": 24
},
{
"name": "Norwegian",
"othernames": "",
"territory": "Norway",
"description": "Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.\n\nModern Norwegian cuisine, although still strongly influenced by its traditional background, now bears Globalization: pastas, pizzas, tacos, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.",
"uri": "https://worldfood.guide/cuisine/norwegian/",
"dishes_count": 16,
"pictures_count": 17
},
{
"name": "Omani",
"othernames": "",
"territory": "Oman",
"description": "The cuisine of Oman is a mixture of several staples of Asian foods. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Although Omani cuisine varies within different regions of Oman, most dishes across the country have a staple of curry, cooked meat, rice, and vegetables. Soups are also common and are usually made from chicken, lamb, and vegetables (e.g., smoked eggplant). The main meal is usually eaten in the middle of the day, while dinner is lighter.",
"uri": "https://worldfood.guide/cuisine/omani/",
"dishes_count": 4,
"pictures_count": 4
},
{
"name": "Pakistani",
"othernames": "",
"territory": "Pakistan",
"description": "Pakistan, officially the Islamic Republic of Pakistan, is a country in South Asia. It is the sixth-most populous country with a population exceeding 199 million people. It is the 36th largest country in the world in terms of area with an area covering 881,913 km2 (340,509 sq mi). Pakistan has a 1,046-kilometre (650 mi) coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by India to the east, Afghanistan to the west, Iran to the southwest and China in the far northeast respectively. It is separated from Tajikistan by Afghanistan's narrow Wakhan Corridor in the north, and also shares a maritime border with Oman.\n\nThe territory that now constitutes Pakistan was previously home to several ancient cultures, including the Mehrgarh of the Neolithic and the Bronze Age Indus Valley Civilisation, and was later home to kingdoms ruled by people of different faiths and cultures, including Hindus, Indo-Greeks, Muslims, Turco-Mongols, Afghans and Sikhs. The area has been ruled by numerous empires and dynasties, including the Indian Mauryan Empire, the Persian Achaemenid Empire, Alexander of Macedonia, the Arab Umayyad Caliphate, the Delhi Sultanate, the Mongol Empire, the Mughal Empire, the Durrani Empire, the Sikh Empire and the British Empire.\n\nPakistan is unique among Muslim countries as it is the only country to have been created in the name of Islam. As a result of the Pakistan Movement led by Muhammad Ali Jinnah and the subcontinent's struggle for independence, Pakistan was created in 1947 as an independent nation for Muslims from the regions in the east and west of the Subcontinent where there was a Muslim majority. Initially a dominion, Pakistan adopted a new constitution in 1956, becoming an Islamic republic. A civil war in 1971 resulted in the secession of East Pakistan as the new country of Bangladesh.\n\nhttps://en.wikipedia.org/wiki/Pakistan",
"uri": "https://worldfood.guide/cuisine/pakistani/",
"dishes_count": 62,
"pictures_count": 67
},
{
"name": "Palestinian",
"othernames": "",
"territory": "Palestine",
"description": "Palestinian cuisine consists of foods from or commonly eaten by Palestinians—which includes those living in Israel, Palestinian Territories, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.\r\n\r\nCooking styles vary by region and each type of cooking style and the ingredients used are generally based on the climate and location of the particular region and on traditions.",
"uri": "https://worldfood.guide/cuisine/palestinian/",
"dishes_count": 7,
"pictures_count": 9
},
{
"name": "Palla Chinthakaya - Jandhyala Foods",
"othernames": "Chintakaya Tokku With Pandu Mirapakaya | Pallachinthakaya Pachadi",
"territory": "Chintakaya Tokku With Pandu Mirapakaya | Pallachinthakaya Pachadi",
"description": "Buy Pallachinthakaya Pachadi from jandhyala foods, PLace your order for 100% homemade chintakaya tokku with pandu mirapakaya and get it delivered to your doorstep.",
"uri": "https://worldfood.guide/cuisine/palla_chinthakaya_-_jandhyala_foods/",
"dishes_count": 0,
"pictures_count": 0
},
{
"name": "Panamanian",
"othernames": "",
"territory": "Panama",
"description": "Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables, and herbs that are used in native cooking. Typical Panamanian foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors. Common ingredients are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork, and seafood.",
"uri": "https://worldfood.guide/cuisine/panamanian/",
"dishes_count": 31,
"pictures_count": 35
},
{
"name": "Paraguayan",
"othernames": "",
"territory": "Paraguay",
"description": "The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands. Meat, vegetables, manioc, maize, and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the Asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal. https://en.wikipedia.org/wiki/Paraguayan_cuisine",
"uri": "https://worldfood.guide/cuisine/paraguayan/",
"dishes_count": 25,
"pictures_count": 26
},
{
"name": "Peruvian",
"othernames": "Peruana",
"territory": "Peru",
"description": "Food originally from the country \"Peru\"\r\n\r\nWith influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.\r\n\r\nCommon ingredients translation:\r\nArroz - Rice\r\nPollo - Chicken\r\nCabrito - Young goat\r\nChancho - Pork\r\nCordero - Young lamb\r\nPallares - Lima beans",
"uri": "https://worldfood.guide/cuisine/peruvian/",
"dishes_count": 277,
"pictures_count": 474
}
]
}