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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=159",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=157",
"results": [
{
"name": "Kolokithokeftedes",
"othernames": "",
"ingredients": "zucchinis, red onion, spring onions, fresh mint, eggs, feta cheese, salt, pepper, breadcrumbs, olive oil, parsley, oil",
"description": "Traditional Greek dish is a popular Cretan ouzo meze, found in most of the islands taverns and restaurants.",
"uri": "https://worldfood.guide/dish/kolokithokeftedes"
},
{
"name": "Kolokithopita",
"othernames": "",
"ingredients": "zucchini, red onion, pepper, salt, eaves fresh mint, olive oil, eggs, greek yogurt, feta cheese, toast, parsley",
"description": "Kolokithopita is a Traditional Greek recipe made with all-purpose flour, red wine vinegar.",
"uri": "https://worldfood.guide/dish/kolokithopita"
},
{
"name": "Kolokythakia Tiganita",
"othernames": "",
"ingredients": "zucchini, flour, salt, pepper, vegetable oil",
"description": "Crispy, batter-fried zucchini—Kolokythakia tiganita, pronounced koh-loh-kee-THAHK-yah tee-ghah-nee-TAH—is a Greek favorite often served in taverns. It is usually part of a meze platter, perhaps alongside batter-fried eggplant and accompanied by a cooling cucumber yogurt sauce (tzatziki). This recipe serves four as a side dish or six to eight as an appetizer—meze in Greek.",
"uri": "https://worldfood.guide/dish/kolokythakia_tiganita"
},
{
"name": "Kolompeh",
"othernames": "Kolumpe",
"ingredients": "dates, wheat flour, sugar, oil, walnuts",
"description": "It is an Iranian pastry baked in Kerman. Kolompeh looks like a pie with a mixture of minced dates with cardamom powder and another flavoring inside. Dates, wheat flour, walnuts and cooking oil are the main ingredients.",
"uri": "https://worldfood.guide/dish/kolompeh"
},
{
"name": "Koloocheh",
"othernames": "Kulucheh",
"ingredients": "water, sugar, wheat flour, egg white",
"description": "Koloochehs most notably come from Lahijan and Fuman. Other regions, such as Shiraz, Kashan and Yazd in central Iran also have their own Koloocheh.\n\n\n\n\nhttps://en.wikipedia.org/wiki/Koloocheh",
"uri": "https://worldfood.guide/dish/koloocheh"
},
{
"name": "Kombe",
"othernames": "",
"ingredients": "all-purpose flour, butter, white sugar, eggs, vanilla extract, cinnamon, whole milk, walnuts",
"description": "It exists in both the cuisine of Turkey and that of Azerbaijan and is popular among both Turkish and Azerbaijani people.",
"uri": "https://worldfood.guide/dish/kombe"
},
{
"name": "Kompot",
"othernames": "Compot",
"ingredients": "fruit, sugar, water",
"description": "Kompot is a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners.\n\nhttps://en.wikipedia.org/wiki/Kompot",
"uri": "https://worldfood.guide/dish/kompot"
},
{
"name": "Komroh",
"othernames": "",
"ingredients": "fava beans, garlic, ghee, black pepper, salt",
"description": "Komroh is simple yet incredibly delicious of Yemen made with fava beans, garlic, ghee, black pepper, salt.",
"uri": "https://worldfood.guide/dish/komroh"
},
{
"name": "Kondre",
"othernames": "",
"ingredients": "plantain, tomatoes, onions, spices, meat",
"description": "Kondre is one of the two national dishes of Cameroon, consisting of plantain, tomatoes, onions, spices, and meat such as goat, chicken, or pork. Originally from Bafang, kondre used to be a ceremonial dish that was reserved for special occasions such as weddings, baby welcomings, and funerals. Visually, it is a thick, hearty stew that looks similar to a butternut squash soup. With its unique flavour and appearance, kondre is guaranteed to remain a staple of Cameroonian cuisine.",
"uri": "https://worldfood.guide/dish/kondre"
},
{
"name": "Kongbap",
"othernames": "Bean Rice",
"ingredients": "rice, beans",
"description": "Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans. Kongbap may be made from scratch by combining and cooking together dried rice and beans.",
"uri": "https://worldfood.guide/dish/kongbap"
},
{
"name": "Kongbijijjigae",
"othernames": "콩비지찌개,ong beejee chigae, kong biji jjigae, kong beeji jjigae, kongbijijjigae, kong biji chigae",
"ingredients": "kelp, dried soybeans, sauce, garlic, pepper, onions, kimchi, pork",
"description": "Kongbijijjigae is a round-soybeans stew. Kongbiji is soy pulp. When tofu or soy milk is made, soaked soy beans are pureed and then filtered through a sack.",
"uri": "https://worldfood.guide/dish/kongbijijjigae"
},
{
"name": "Kongguksu",
"othernames": "Legumes,콩국수",
"ingredients": "flour, milk, pepper, soybean",
"description": "Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans.",
"uri": "https://worldfood.guide/dish/kongguksu"
},
{
"name": "König Ludwig Weiss Beer",
"othernames": "Royal Bavarian Hefe-weizen",
"ingredients": "beer",
"description": "König Ludwig Weiss is a Hefeweizen style German beer with 5.50% alcohol by volume (ABV) \r\nBrewed by Kaltenberg International / König Ludwig International GmbH & Co.KG Germany",
"uri": "https://worldfood.guide/dish/konig-ludwig-weiss-beer"
},
{
"name": "Konigsberger Klopse",
"othernames": "Soßklopse",
"ingredients": "veal, eggs, bread crumbs",
"description": "The meatballs are made from very finely minced veal, though less expensive beef or pork is often substituted, along with onions, eggs, a few (white-)bread crumbs, and spices, chiefly white pepper. https://en.wikipedia.org/wiki/K%C3%B6nigsberger_Klopse",
"uri": "https://worldfood.guide/dish/konigsberger_klopse"
},
{
"name": "Konnyaku",
"othernames": "こんにゃ",
"ingredients": "konnyaku, ",
"description": "There are few foods on the planet for which you expend more energy chewing it than you receive in calories. Raw celery is one of them. Konnayaku, the Japanese product made from a plant in the taro family called konnayku (also referred to as konjac or devil's tongue), is my low calorie food of choice.\n\n\nhttp://www.seriouseats.com/recipes/2010/04/seriously-asian-simmered-konnyaku-with-beef-recipe.html\n\nKonnyaku - Konjac, also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam, is a plant of the genus Amorphophallus.",
"uri": "https://worldfood.guide/dish/konnyaku"
},
{
"name": "Konpeitō",
"othernames": "",
"ingredients": "sugar, water",
"description": "Konpeito is a Japanese sugar candy.They come in a variety of colors and flavors.",
"uri": "https://worldfood.guide/dish/konpeito"
},
{
"name": "Koobideh Kebab",
"othernames": "Koobideh Kabab",
"ingredients": "beef, rice, tomatoes",
"description": "Kebabs have more variety than you might think. First, there’s koobideh, ground meat seasoned with minced onion, salt and pepper. It sounds simple, but the taste is sublime. There is kebab-e barg, thinly sliced lamb or beef, flavored with lemon juice and onion and basted with saffron and butter. Chicken kebab, known as joojeh, is traditionally made from a whole chicken, bones and all, for more flavor (although in American restaurants it’s often made from skinless chicken breast), marinated in lemon and onion, and basted with saffron and butter. If you’re lucky, you’ll find jigar, lamb liver kebab, garnished with fresh basil leaves and a wedge of lemon.\nhttp://www.foodrepublic.com/2014/10/29/persian-food-primer-10-essential-iranian-dishes/",
"uri": "https://worldfood.guide/dish/koobideh_kebab"
},
{
"name": "Kool",
"othernames": "",
"ingredients": "crab, fish, cuttlefish, prawns, crayfish, long beans, jak seeds, manioc, spinach, tamarind, palmyra root flour.",
"description": "Kool is a seafood broth from Jaffna containing crab, fish, cuttlefish, prawns, and crayfish. It also contains long beans, jak seeds, manioc, spinach, and tamarind. The dish is thickened with palmyra root flour.",
"uri": "https://worldfood.guide/dish/kool"
},
{
"name": "Koottu",
"othernames": "",
"ingredients": "vegetables, lentils",
"description": "Koottu is a dish which is made of vegetable and lentils.",
"uri": "https://worldfood.guide/dish/koottu"
},
{
"name": "Kopi Luwak Coffee",
"othernames": "",
"ingredients": "coffee arabica",
"description": "Kopi luwak is a coffee that consists of partially digested coffee cherries, which have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). It is therefore also called civet coffee. The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Asian palm civets are increasingly caught in the wild and traded for this purpose. Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines",
"uri": "https://worldfood.guide/dish/kopi_luwak_coffee"
}
]
}