HTTP 200 OK
Allow: GET, HEAD, OPTIONS
Content-Type: application/json
Vary: Accept
{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=150",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=148",
"results": [
{
"name": "Keema Matar",
"othernames": "Keema Mutter, Keema Mitter",
"ingredients": "lamb",
"description": "Minced meat and green peas curry\n\nA classic North Indian non veg recipe using mincemeat (lamb) and fresh green peas, Keema Matar, is a popular dish in our home and among friends. Keema Matar is a much requested dish for pot lucks. Mincemeat (lamb) works best though you could use chicken or beef in its place. I always make the curry with lamb aka keema. I froze a kilo of green peas that I bought last month towards the end of the winter season since I like to add them to most korma style dishes or to prepare peas paratha or Keema Matar, both of which are favorites in our home.\n\nhttp://www.sailusfood.com/2013/03/20/keema-matar-non-veg-recipes/",
"uri": "https://worldfood.guide/dish/keema_matar"
},
{
"name": "Kefta Briouat",
"othernames": "Kofta Briouat, Kufta Briouat",
"ingredients": "beef, dough, eggs",
"description": "Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. This Briouat features ground meat (kefta, kofta or kufta) mixed with eggs, cheese, lemon and pepper enclosed in crisp, paper-thin Moroccan pastry called warqa.",
"uri": "https://worldfood.guide/dish/kefta_briouat"
},
{
"name": "Kefta Tagine",
"othernames": "",
"ingredients": "lamb, eggs",
"description": "Lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce. Just before the dish is ready, eggs are cracked into depressions in the sauce and soon cook to perfection.",
"uri": "https://worldfood.guide/dish/kefta_tagine"
},
{
"name": "Keftedes Arni",
"othernames": "Lamb Meatballs",
"ingredients": "lamb, red onion, garlic, oregano, fresh mint, cumin, coriander, breadcrumbs, eggs, olive oil, kefalotyri cheese, salt, pepper, flour, oil",
"description": "If you love lamb. This delicious dish is a famous Greek appetizer, commonly served as part of a meze platter",
"uri": "https://worldfood.guide/dish/keftedes_arni"
},
{
"name": "Keledos",
"othernames": "",
"ingredients": "van, turkey, bitlis, mus",
"description": "This a typical Anatolian āsh which includes meat (optional), kashk, green lentils, white beet (collected from the mountains) and chickpeas.",
"uri": "https://worldfood.guide/dish/keledos"
},
{
"name": "Keleya Zaara",
"othernames": "Tunisian Lamb With Saffron",
"ingredients": "vegetable oil, cubed lamb stew meat, saffron, salt, pepper, onions, chopped, water, chopped fresh parsley, butter, wedges",
"description": "Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb, and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 1/4 cup of the onion, and pour in the water. Bring to a boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.Uncover the skillet, stir in the butter, and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.",
"uri": "https://worldfood.guide/dish/keleya_zaara"
},
{
"name": "Kelupis",
"othernames": "",
"ingredients": "glutinous rice flour, palm sugar, nyirik leaf",
"description": "Kelupis is a snack that originated from Brunei. Kelupis is made from glutinous rice. Kelupis is wrapped with Nyirik leaf. The main ingredients are Glutinous rice flour, palm sugar. It is very popular in Brunei.",
"uri": "https://worldfood.guide/dish/kelupis"
},
{
"name": "Kentucky Hot Brown Sliders",
"othernames": "",
"ingredients": "turkey, tomatoes, cheese, hawaiin rolls, mayonnaise, butter, herbs, spices.",
"description": "Kentucky Hot Brown Sliders is a famous dish in Kentucky of USA. It is made with turkey, tomatoes, cheese, Hawaiian rolls, mayonnaise, butter, herbs, spices. These sliders are extremely delicious and very easy to make. This can be served on any occasion as an appetizer.",
"uri": "https://worldfood.guide/dish/kentucky_hot_brown_sliders"
},
{
"name": "Kentucky Jam Cake",
"othernames": "",
"ingredients": "jam, spices, caramel icing, brown sugar",
"description": "Kentucky jam cake is a traditional dessert originating in the United States state of Kentucky and also associated with Tennessee. The cake has jam and spices mixed in the batter and is decorated with caramel icing.\n\n\nhttps://en.wikipedia.org/wiki/Kentucky_jam_cake",
"uri": "https://worldfood.guide/dish/kentucky_jam_cake"
},
{
"name": "Kentucky Sunrise Cocktail",
"othernames": "",
"ingredients": "grenadine, bourbon, orange juice, alcohol",
"description": "Kentucky Sunrise is a bourbon base American cocktail made of 1 1/2 parts Red Stag by Jim Beam, 4 parts orange juice and 1/2 part grenadine, garnished with orange slice or a cherry\r\n\r\nPREPARATION:\r\nBuild in order over ice in a tall highball glass. Float the grenadine. Garnish with an orange slice or a cherry.",
"uri": "https://worldfood.guide/dish/kentucky_sunrise_cocktail"
},
{
"name": "Kepta Duona",
"othernames": "",
"ingredients": "bread, butter, garlic, cheese",
"description": "Kepta duona is a popular Lithuanian dish that translates to \"fried bread\" in English. It is a simple yet delicious appetizer or snack often served in restaurants, bars, and at home gatherings throughout Lithuania.\r\n\r\nTo make kepta duona, thick slices of dark rye bread are typically used. The bread is sliced into manageable pieces and then fried or toasted until golden and crispy. Some recipes call for frying the bread in oil or butter, while others may use the oven to achieve a similar result.\r\n\r\nAfter the bread is toasted or fried, it is often rubbed with a clove of garlic while still warm, imparting a subtle garlic flavor to the bread. The crispy slices of kepta duona are then served hot, either plain or with toppings such as melted cheese, sour cream, chopped herbs like dill or parsley, or various spreads like mayonnaise or aioli.\r\n\r\nKepta duona is known for its satisfying crunchiness and versatility. It can be enjoyed as a standalone snack, served alongside soups or salads, or paired with a variety of dips and toppings. The combination of the earthy rye bread, crispy texture, and garlic flavor makes kepta duona a beloved and iconic part of Lithuanian cuisine.",
"uri": "https://worldfood.guide/dish/kepta-duona"
},
{
"name": "Kerak Telor",
"othernames": "",
"ingredients": "spicy omelette of duck mixed with glutinous rice sprinkled with serundeng coconut granules, fried shallots",
"description": "Kerak Telor is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.",
"uri": "https://worldfood.guide/dish/kerak_telor"
},
{
"name": "Ker Sangri Achaar",
"othernames": "",
"ingredients": "dry ker, dry sangri, butter milk, spice seeds, spices, salt, mustard oil",
"description": "Ker Sangri Achaar is a very unique and popular pickle from Rajasthani cuisine. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices. Ker is a small sour shrub berry having the appearance of small balls. And Sangri is long green beans which resemble a thin stick and are pods of the Khejri tree. These unique varieties of berries and beans grow only in arid deserts of Rajasthan",
"uri": "https://worldfood.guide/dish/ker_sangri_achaar"
},
{
"name": "Kesari Phirni",
"othernames": "",
"ingredients": "basmati rice, saffron, pistachios, sugar, green cardamom powder, rose water",
"description": "Kesari Phirni is a popular north Indian delicacy that is a sure winner with all sweet lovers.",
"uri": "https://worldfood.guide/dish/kesari_phirni"
},
{
"name": "Keshi Yena",
"othernames": "",
"ingredients": "cheese, meat",
"description": "It is an Aruban and Curaçaoan main course dish, consisting of a large round ball of cheese stuffed with spiced meat, served steamed or baked. The dish is believed to have originated from Dutch Empire slaves of the Dutch West Indies stuffing the rinds of Gouda or Edam cheeses with meat table scraps.",
"uri": "https://worldfood.guide/dish/keshi_yena"
},
{
"name": "Keshk",
"othernames": "",
"ingredients": "yoghurt, salt",
"description": "Keshk is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.\n\nsource url: https://en.wikipedia.org/wiki/Kashk",
"uri": "https://worldfood.guide/dish/keshk"
},
{
"name": "Keskek",
"othernames": "Kashkak, Kashkek, khashil",
"ingredients": "meat, wheat",
"description": "Thisis a sort of ceremonial meat or chicken and wheat or barley stew.",
"uri": "https://worldfood.guide/dish/keskek"
},
{
"name": "Keskul",
"othernames": "",
"ingredients": "almonds, milk",
"description": "It is an almond based milk pudding usually served in a bowl and eaten with a spoon. Often garnished with coconut shaving or pistachio nuts and is off-white in colour. https://en.wikipedia.org/wiki/Ke%C5%9Fk%C3%BCl",
"uri": "https://worldfood.guide/dish/keskul"
},
{
"name": "Kesme",
"othernames": "Kespe",
"ingredients": "flour, water, salt, eggs",
"description": "Kesme is a traditional Central Asian egg noodle made by the Kyrgyz and the Kazakhs and found in Turkish cuisine. It is made from flour, egg, water, salt and milk.",
"uri": "https://worldfood.guide/dish/kesme"
},
{
"name": "Keso De Bola",
"othernames": "Edam Cheese, Edammer, Red Cheese, Queso De Bola, Ball Cheese, Queso De Calavera, Queso De Colorado",
"ingredients": "cheese",
"description": "Keso de Bola is a Filipino localized name for Edam cheese, which is actually from the Netherlands. The cheese is enclosed in a red paraffin shell, it usually doubles as a centerpiece during Christmas dinners. It was first brought to the Philippines by a Swedish doctor who immigrated to the country.\r\n\r\nhttp://www.thekitchn.com/christmas-in-the-philippines-christmas-around-the-world-198478",
"uri": "https://worldfood.guide/dish/keso_de_bola"
}
]
}