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"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=167",
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"results": [
{
"name": "Laing",
"othernames": "Natong",
"ingredients": "dried taro leaves, coconut milk, pork, shrimps, thai chili",
"description": "Laing is a vegetable dish made with dried taro (gabi) leaves, coconut milk, shrimp paste and chili peppers. It can be prepared meatless, with shrimp, dried fish or in this case, succulent pork belly strips. As raw gabi leaves are high in calcium oxalate, they can cause an “itchy” sensation in the mouth when eaten under cooked. In the Philippines, the leaves are dried out under the sun and then shredded into pieces before cooking to prevent this irritation. According to old-school wisdom, it’s also best not to stir the gabi leaves during the first 15 to 20 minutes they are added into the pot. \n\nhttp://www.kawalingpinoy.com/laing/",
"uri": "https://worldfood.guide/dish/laing"
},
{
"name": "Lākhāmari",
"othernames": "",
"ingredients": "flour, sugar, butter",
"description": "Lākhāmari is a type of sweet of Newars. It is made of flour, sugar, butter, and other ingredients. It can be made in different shapes and are named differently depending upon the shapes. It is customarily given to guests of the marriage ceremony in some Newar subculture.",
"uri": "https://worldfood.guide/dish/lakhamari"
},
{
"name": "Lakkakakku",
"othernames": "Cloudberry Cake",
"ingredients": "eggs, sugar, cake flour, baking powder, cardamom, whipping cream, sugar, vanilla paste, whole milk",
"description": "Lakkakakku is a traditional cake of Finnish. It's cloudberry cake served with lots of whipped cream.",
"uri": "https://worldfood.guide/dish/lakkakakku"
},
{
"name": "Lamb Bhutuwa",
"othernames": "",
"ingredients": "lamb, spices",
"description": "Lamb Bhutuwa is a Nepali dish made of lamb that is stir-fried in Himalayan Spices.",
"uri": "https://worldfood.guide/dish/lamb-bhutuwa"
},
{
"name": "Lamb Biryani",
"othernames": "",
"ingredients": "lamb, rice",
"description": "Lamb version of the famous biryani dish",
"uri": "https://worldfood.guide/dish/lamb_biryani"
},
{
"name": "Lamb Chop Kebab",
"othernames": "",
"ingredients": "olive oil, grape tomatoes, couscous, zucchini, salt, fresh parsley, coriander, lamb rib, lemon wedges",
"description": "Lamb Chop Kebab is an Azerbaijani recipe made using onion, garlic and salt. It is a perfect party snack recipe and would be loved by your guests. Try this delightful dish on your special occasions!",
"uri": "https://worldfood.guide/dish/lamb_chop_kebab"
},
{
"name": "Lamb Couscous",
"othernames": "",
"ingredients": "spices, vegetables, lamb broth, lamb, semolina, herbs, flour, oil, chickpeas, sugar",
"description": "Lamb Couscous is an Israeli famous dish. It is prepared with spices, vegetables, lamb broth, lamb, semolina, herbs, flour, oil, chickpeas, sugar. The couscous is prepared and served with lamb. It tastes delicious.",
"uri": "https://worldfood.guide/dish/lamb-couscous"
},
{
"name": "Lamb Kleftiko",
"othernames": "Kleftiko",
"ingredients": "lamb, mustard, lemon, oregano, dry white wine, cheese, potatoes",
"description": "Lamb kleftiko is a rustic, traditional Greek recipe made with slow cooked lamb, first marinated in garlic, olive oil and lemon juice. This traditional recipe was originally cooked in an earth oven, a simple pit in the ground, used to trap heat and smoke. Lamb 'kleftiko' literally means lamb 'stolen'\n\n\n\nhttp://www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/",
"uri": "https://worldfood.guide/dish/lamb_kleftiko"
},
{
"name": "Lamb Leg Roast",
"othernames": "",
"ingredients": "garlic cloves, lemon, olive oil, onions, lamp leg, flour, hot stock, dijon mustard, redcurrant jelly.",
"description": "Lamb leg Roast made with garlic, rosemary and olive oil that make this piece of meat delicious and tender. It's then served with enough baked potatoes to end any family feud. Though its origins may be beyond Australian borders.",
"uri": "https://worldfood.guide/dish/lamb_leg_roast"
},
{
"name": "Lamb Mrouzia",
"othernames": "",
"ingredients": "lamb, raisins, almonds, honey",
"description": "Lamb Mrouzia is sweet and fragrant Moroccan lamb tagine (mrouzia) slow cooked with raisins, almonds and honey. The dish is heavily spiced and sticky sweet Lamb is usually preferred but beef or goat meat may be used instead.",
"uri": "https://worldfood.guide/dish/lamb_mrouzia"
},
{
"name": "Lamb Shank Bhuna",
"othernames": "",
"ingredients": "",
"description": "",
"uri": "https://worldfood.guide/dish/lamb_shank_bhuna"
},
{
"name": "Lamb Tagine",
"othernames": "",
"ingredients": "dried chickpeas, garlic cloves, cinnamon stick, olive oil, cubes, onions, black pepper, spice, ginger, tomatoes, salt, chicken stock, apricots, chickpeas.",
"description": "Lamb Tagine With Chickpeas and Apricots. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit.",
"uri": "https://worldfood.guide/dish/lamb_tagine"
},
{
"name": "Lamb Vindaloo",
"othernames": "Vindallo, Vindalho, Vindaalo",
"ingredients": "lamb",
"description": "Vidaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine of the Bombay region (Maharashtrian cuisine) also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the spiciest dish available.",
"uri": "https://worldfood.guide/dish/lamb_vindaloo"
},
{
"name": "Lamb With Scallions",
"othernames": "",
"ingredients": "lamb, onions, scallions",
"description": "",
"uri": "https://worldfood.guide/dish/lamb_with_scallions"
},
{
"name": "Lamington",
"othernames": "",
"ingredients": "icing, desiccated coconut, sugar",
"description": "It is an Australian cake, made from squares of sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.\n\nhttps://en.wikipedia.org/wiki/Lamington",
"uri": "https://worldfood.guide/dish/lamington"
},
{
"name": "Lamingtons",
"othernames": "",
"ingredients": "icing, desiccated coconut, sugar",
"description": "It is an Australian cake, made from squares of butter cake or sponge cake coated with an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.",
"uri": "https://worldfood.guide/dish/lamingtons"
},
{
"name": "Lamprais",
"othernames": "",
"ingredients": "meat curry, rice",
"description": "It consists of boiled eggs, eggplant, frikkadels (Dutch-style beef balls), mixed meats (soya for vegetarians) and sambol. Infused with cardamom, cloves, cinnamon and rice the mix is then wrapped in a banana leaf and baked in the oven at a low temperature for several hours.",
"uri": "https://worldfood.guide/dish/lamprais"
},
{
"name": "Lampreado",
"othernames": "Lambreado, Payaguá Mascada",
"ingredients": "cassava, beef, garlic, onions, salt, oil, breadcrumbs",
"description": "Lampreado is a dish typical of the cuisine of Paraguay, that has a high nutritional value. This is a delicious fried cake which base is one of the most characteristic features of the culinary taste of Northeast of Paraguay: cassava. The more traditional ingredients are as follows: cassava/mandioca, boiled and ground beef, garlic, onion, salt, oil and breadcrumbs.",
"uri": "https://worldfood.guide/dish/lampreado"
},
{
"name": "Lampredotto Sandwich",
"othernames": "",
"ingredients": "bread, abomasum, reed tripe",
"description": "A Lampredotto sandwich is a Florentine tradition, Tuscan street food at its finest and a favorite amongst all the Italian comfort foods. It is made from the cow’s fourth stomach, called the abomasum.\r\n\r\nThe abomasum consists of two distinct meats: a lean, darkly coloured, more flavourful meat; and a lightly coloured, fatty, and lightly flavoured part.\r\nThe name lampredotto comes, rather curiously, from the name of an eel, the lampreda, which once abounded in the Arno. When open, the mouth of the lampreda features a variegated, suction-pad aspect very similar to the coloured layers of lampredotto.\r\n\r\nLampredotto and trippa have forever been the choice food of laborers and the working classes.",
"uri": "https://worldfood.guide/dish/lampredotto_sandwich"
},
{
"name": "Landjäger",
"othernames": "",
"ingredients": "meat, sugar, red wine, spices",
"description": "These sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices. They are each 15–20 cm (6–8 in) in length, made into links of two. Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking.",
"uri": "https://worldfood.guide/dish/landjager"
}
]
}