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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=253",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=251",
"results": [
{
"name": "Rumtopf",
"othernames": "Romkrukke",
"ingredients": "fruit, rum, sugar",
"description": "Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. A mixture of various kinds of fruit, high-strength rum, often Stroh's (beer), and sugar is filled into a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum. \n\n\n\n\n\n\nhttps://en.wikipedia.org/wiki/Rumtopf",
"uri": "https://worldfood.guide/dish/rumtopf"
},
{
"name": "Runza",
"othernames": "Fleischkuche, Kraut Pirok",
"ingredients": "bread, ground beef, cabbage, seasonings, onions",
"description": "Runza is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round and square.",
"uri": "https://worldfood.guide/dish/runza"
},
{
"name": "Ruske Kape",
"othernames": "",
"ingredients": "coconut, chocolate, sugar",
"description": "Ruske Kape is a type of cake dessert served in Balkan countries, especially in Bosnia, Croatia and Serbia made with Coconut, chocolate.",
"uri": "https://worldfood.guide/dish/ruske_kape"
},
{
"name": "Rusks",
"othernames": "",
"ingredients": "",
"description": "Hard, dry biscuit or a twice-baked bread. Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when travelling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.\n\nRusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly rebaked to a dry consistency. Several modern-day mass-produced versions are available, the most famous brand being Ouma Rusks. Many bakeries, delis and home industries also sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather than sourdough. In addition to plain and buttermilk flavours, aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed variations are also available.\n\nhttps://en.wikipedia.org/wiki/Rusk#South_Africa",
"uri": "https://worldfood.guide/dish/rusks"
},
{
"name": "Russian Cupcake",
"othernames": "",
"ingredients": "butter, sugar, flour, buttermilk, vodka, eggs, baking powder, vanilla powder, coffee liqueur",
"description": "Russian Cupcake high quality desert of Russian. In the occasion they keep the desert of Cupcake.This desert used every occasion of Russia.",
"uri": "https://worldfood.guide/dish/russian_cupcake"
},
{
"name": "Russia vs Egypt",
"othernames": "",
"ingredients": "",
"description": "",
"uri": "https://worldfood.guide/dish/russia_vs_egypt"
},
{
"name": "Ryazhenka",
"othernames": "",
"ingredients": "milk",
"description": "Ryazhenka is a traditional fermented milk product in Belarus, Russia and Ukraine. Ryazhenka is a variety of yogurt which is made from baked milk by lactic acid fermentation.",
"uri": "https://worldfood.guide/dish/ryazhenka"
},
{
"name": "Rye Bread",
"othernames": "Black Bread",
"ingredients": "rye flour",
"description": "Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.",
"uri": "https://worldfood.guide/dish/rye_bread"
},
{
"name": "Saag Makki",
"othernames": "Palak Saag, Bathua Saag",
"ingredients": "spinach",
"description": "Saag is a punjabi term which means greens. The english translation is mustard greens. so you will have palak saag, bathua saag and so on.",
"uri": "https://worldfood.guide/dish/saag_makki"
},
{
"name": "Saag Mutton",
"othernames": "mutton sag, saag gosht, Lamb saag",
"ingredients": "mutton, lamb, spinach",
"description": "Saag Mutton is a Spinach based curry with sheep (mutton) or lamb (baby sheep)",
"uri": "https://worldfood.guide/dish/saag_mutton"
},
{
"name": "Sabaayad",
"othernames": "",
"ingredients": "flour, salt, olive oil, honey, oil, water",
"description": "Sabaayad is a flatbread, the Somali version of chapati. It is yet another Somali dish which can be eaten for breakfast, lunch or dinner. If paired together sabaayad and a dried meat delicacy to make a breakfast on the go!",
"uri": "https://worldfood.guide/dish/sabaayad"
},
{
"name": "Saba Nigiri Sushi",
"othernames": "Sabasushi",
"ingredients": "rice, saba fish, makerel fish",
"description": "Nigiri nade with saba fish that has been lightly pickled in salt, then filleted. The fillets are then pickled in sushi vinegar.",
"uri": "https://worldfood.guide/dish/saba_nigiri_sushi"
},
{
"name": "Sabaroag Stew",
"othernames": "",
"ingredients": "meat, onions, peanut butter, milk, yoghurt",
"description": "Sabaroag is a Sudanese stew mainly made from dried meat, dried onions, spices and peanut butter, with milk and yoghurt as additional options.",
"uri": "https://worldfood.guide/dish/sabaroag_stew"
},
{
"name": "Sabich",
"othernames": "",
"ingredients": "pita, eggplants, hard boiled eggs, israeli salad, amba, parsley, tahini sauce, hummus",
"description": "It is an Jewish- Iraqi and Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Iraqi Jews, who ate it on Shabbat morning",
"uri": "https://worldfood.guide/dish/sabich"
},
{
"name": "Sabse Borani",
"othernames": "",
"ingredients": "spinach leaves, onions, garlic, oil, yogurt",
"description": "It is an Afghan Spinach Yogurt Dip. The base of the dip is thick yogurt.",
"uri": "https://worldfood.guide/dish/sabse_borani"
},
{
"name": "Sabudana Khichdi",
"othernames": "",
"ingredients": "sabodana, vegetables, spices, herbs, butter, salt, nuts",
"description": "Sabudana khichdi is an Indian dish made by cooking sabudana (tapioca/sago), potatoes and peanuts in a spicy masala. This dish is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan.\r\nSabudana comes in the form of tiny white round shaped globules which are made from the extracts of the tapioca root or cassava plant. Sabudana khichdi is a dish which is simple to cook and delicious to eat. Sabudana Khichdi is popular as a street food that can be eaten at any time of the day.",
"uri": "https://worldfood.guide/dish/sabudana_khichdi"
},
{
"name": "Sabudana Vada",
"othernames": "Crispy Sago Fritters",
"ingredients": "sabudana, vegetables, spices, lemon juice, salt.",
"description": "Sabudana Vada is a crispy delicious snack made by deep-frying spiced sabudana and potato cutlets. This is traditionally a Maharashtrian recipe but is now widely enjoyed across other parts of the country as well.",
"uri": "https://worldfood.guide/dish/sabudana_vada"
},
{
"name": "Sabut Masoor Dal",
"othernames": "",
"ingredients": "sabut/whole masoor dal, vegetables, spices, ghee, coriander leaves",
"description": "Sabut Masoor Dal is a healthy dish made from whole Masoor (brown-skinned whole lentils) which is cooked in an onion-tomato masala. Whole masoor dal is a lentil which is light brown in colour from outside, and orange in colour from the inside (split masoor). Sabut masoor ki dal is usually made as a slightly thick curry. Some people also prefer to mash the dal to make its consistency thicker.",
"uri": "https://worldfood.guide/dish/sabut_masoor_dal"
},
{
"name": "Sabzi Polow",
"othernames": "سبزی پلو",
"ingredients": "rice, herb, fish",
"description": "dish of rice and chopped herbs, usually served with fish. In Persian, sabz means green, and sabzi can refer to herbs or vegetables. Polo is a style of cooked rice, known in English as pilaf.\n\n\n\nhttps://en.wikipedia.org/wiki/Sabzi_polo",
"uri": "https://worldfood.guide/dish/sabzi_polow"
},
{
"name": "Sachertorte",
"othernames": "",
"ingredients": "chocolate sponge cake, apricot jam, dark chocolate icing, sugar",
"description": "It is an elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. It is a classic Austrian chocolate cake layered with apricot preserves.",
"uri": "https://worldfood.guide/dish/sachertorte"
}
]
}