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"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=149",
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"results": [
{
"name": "Kattama",
"othernames": "",
"ingredients": "flour, water, yeast, salt, butter, onions, vegetable oil",
"description": "Kattama is a traditional food for Kyrgyz people in northwest China's Xinjiang.",
"uri": "https://worldfood.guide/dish/kattama"
},
{
"name": "Kavring",
"othernames": "",
"ingredients": "rye flour",
"description": "Kavring is a classic Swedish bread that started by traveling through the Nordic countries. It originated as a crisp rye bread in Norway, and then, in the late 1800s, it evolved into a slightly sweet, tender, and fragrant loaf in southern Sweden.",
"uri": "https://worldfood.guide/dish/kavring"
},
{
"name": "Kaya Toast",
"othernames": "",
"ingredients": "coconut jam",
"description": "It is prepared with kaya (coconut jam),a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter.",
"uri": "https://worldfood.guide/dish/kaya_toast"
},
{
"name": "Kaygana",
"othernames": "",
"ingredients": "eggs, flour, salt, milk, parsley, cheese",
"description": "Kaygana is a popular Turkish egg-based dish which is prepared with just a few ingredients: eggs, flour, salt, and milk. The ingredients are mixed into a batter which is then fried in butter, and the final result is something between an omelet and a pancake.",
"uri": "https://worldfood.guide/dish/kaygana"
},
{
"name": "Kaymak",
"othernames": "Sarshir, Qashta, Asht, سَرشیر, قشطة",
"ingredients": "milk",
"description": "Kaymak is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name kajmak refers to a confection similar to dulce de leche instead.\r\n\r\nThe traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.\r\n\r\nhttps://en.wikipedia.org/wiki/Kaymak",
"uri": "https://worldfood.guide/dish/kaymak"
},
{
"name": "Kaymakli Ekmek Kadayifi",
"othernames": "Kaymaklı Ekmek Kadayıfı, Ekmek Kadayıfı, Ekmek Kataif, Ekmek Kataifi",
"ingredients": "kaymak, bread, sugar",
"description": "Kaymakli Ekmek Kadayifi is a Turkish bread pudding dessert. It is usually served with kaymak, a kind of clotted cream. This version of bread pudding that is served with kaymak, a type of sweetened cream; this dessert provides a thick and sweet finish after a traditional Turkish dinner.",
"uri": "https://worldfood.guide/dish/kaymakli_ekmek_kadayifi"
},
{
"name": "Kazandibi",
"othernames": "kazan dibi",
"ingredients": "milk",
"description": "Kazandibi is a Turkish dessert and a type of caramelized milk pudding. Its English name is \"Clink\". It is developed in the kitchens of the Ottoman Palace and one of the most popular Turkish desserts today.",
"uri": "https://worldfood.guide/dish/kazandibi"
},
{
"name": "Kazunoko",
"othernames": "数の子",
"ingredients": "herring roe, dried dashi powder, easoned dashi seaweed, soy sauce, water",
"description": "Enjoy this golden colored Kazunoko on the New Year’s day as it symbolizes prosperous family and many offsprings. This prized delicacy has unique crunchy texture and it’s one of the most popular dishes among Osechi Ryori.\n\n\n\nhttp://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/",
"uri": "https://worldfood.guide/dish/kazunoko"
},
{
"name": "KBS (kentucky Breakfast Stout) Beer",
"othernames": "",
"ingredients": "",
"description": "KBS (Kentucky Breakfast Stout) is a Stout - American Imperial style beer with 11% Alcohol by volume (ABV) and 70 IBU. Brewed by Founders Brewing Company Michigan, United States.",
"uri": "https://worldfood.guide/dish/kbs-kentucky-breakfast-stout-beer"
},
{
"name": "Kdam Chaa",
"othernames": "",
"ingredients": "crab",
"description": "This is a dish of fried crab prepared with green, locally grown Kampot pepper.",
"uri": "https://worldfood.guide/dish/kdam_chaa"
},
{
"name": "Kebab",
"othernames": "kabob",
"ingredients": "meat",
"description": "Various Middle Eastern dishes originally based on grilled meat, and now with many variants. Two of the best-known kebab dishes are shish kebab and doner kebab.\n\nIn contemporary American and British English, a kebab is a common dish, consisting of a skewer with small pieces of meat or seafood, together with vegetables such as onions, tomatoes, and bell peppers. Also known as shish kebab or sometimes shashlik, kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbeque. The word kebab may also be used as a general term in English to describe any similar-looking skewered food, such as brochette, satay, souvlaki, yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the Middle East, where shish (Turkish: şiş) is the word for skewer, while kebab comes from the Persian word for grilling",
"uri": "https://worldfood.guide/dish/kebab"
},
{
"name": "Kebab Barg",
"othernames": "Kabab Barg, Fillet Kebab, Kabāb-e Barg",
"ingredients": "meat",
"description": "is a Persian style barbecued and marinated lamb, chicken or beef kabab dish.[1] The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil.\n\n\n\nhttps://en.wikipedia.org/wiki/Kabab_barg",
"uri": "https://worldfood.guide/dish/kebab_barg"
},
{
"name": "Kebab Torsh",
"othernames": "Kabab Torsh, کباب ترش",
"ingredients": "beef, pomegranate juice",
"description": "is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.\n\n\n\n\nhttps://en.wikipedia.org/wiki/Kabab_torsh",
"uri": "https://worldfood.guide/dish/kebab_torsh"
},
{
"name": "Kebapche",
"othernames": "kebapcheta",
"ingredients": "pork, beef, black pepper, cumin and salt",
"description": "s a Bulgarian dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked.",
"uri": "https://worldfood.guide/dish/kebapche"
},
{
"name": "Kebbah",
"othernames": "Kibbeh, Kibbe, Kebbah, Kubbeh, Kubbah, Kubbi",
"ingredients": "meat, wheat, spices",
"description": "This is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat or camel meat with Middle-Eastern spices . https://en.wikipedia.org/wiki/Kibbeh",
"uri": "https://worldfood.guide/dish/kebbah"
},
{
"name": "Kebda",
"othernames": "",
"ingredients": "liver, spice",
"description": "This is a traditional Egyptian dish.Fried liver, with seasonings. The Alexandrine specialty is known as Kebda Eskandarani (Alexandrian liver) which is rather spicier than the usual one.",
"uri": "https://worldfood.guide/dish/kebda"
},
{
"name": "Kedgeree",
"othernames": "Kitcherie, Kitchari, Kidgeree, Kedgaree, Kitchiri, Khichuri",
"ingredients": "rice, fish, eggs",
"description": "Dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. In India, khichari (among other English spelling) usually refers to any of a large variety of legume-and-rice dishes ranging from quite moist and mildly seasoned (geela khichari) to thick, spicy and fairly dry (sookha khichari), both often including other vegetables; the latter sometimes includes nuts and fruit. These dishes are not made with curry powder, since most Indian cooks do not use it, creating instead a separate spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.",
"uri": "https://worldfood.guide/dish/kedgeree"
},
{
"name": "Kedjenou",
"othernames": "Kedjenou Poulet, Kedjenou De Poulet",
"ingredients": "chicke, vegetables",
"description": "Kedjenou is a spicy stew that is slow-cooked in a sealed Canari over fire or coals and prepared with chicken or guinea hen and vegetables.Kedjenou is a traditional and popular cuisine of Côte d'Ivoire.",
"uri": "https://worldfood.guide/dish/kedjenou"
},
{
"name": "Keema",
"othernames": "Qeema",
"ingredients": "meat",
"description": "Keema or Qeema is a traditional meat dish from the South Asia. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced beef or mutton curry with peas or potatoes. Wikipedia",
"uri": "https://worldfood.guide/dish/keema"
},
{
"name": "Keema Fry",
"othernames": "",
"ingredients": "beef, onions, chilies, ginger, garlic, chili powder, masala powder, turmeric, mint, tomatoes",
"description": "Keema fry is the fried version of the dish keema (minced beef)",
"uri": "https://worldfood.guide/dish/keema_fry"
}
]
}