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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=27",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=25",
"results": [
{
"name": "Beet Salad",
"othernames": "",
"ingredients": "beets",
"description": "Ethiopian beet salad is a tangy and delicious combination of marinated beets, spice, and sometimes potatoes and carrots.",
"uri": "https://worldfood.guide/dish/beet_salad"
},
{
"name": "Begova Corba",
"othernames": "Bey’s Soup",
"ingredients": "okra, vinegar, beef, vegetables, butter, flour, milk, lemon, salt",
"description": "Slow-cooked chicken and vegetables such as carrots, potatoes and celery, boil into a thick, creamy stew making a warm appetiser. Bey’s is often served with a sour cream or sauce in a clay bowl and locals cook and eat this soup especially during holidays and festivities.",
"uri": "https://worldfood.guide/dish/begova_corba"
},
{
"name": "Begun Bhaja",
"othernames": "",
"ingredients": "eggplants",
"description": "Cut the eggplant crosswise into round ½-inch slices.\nClean and dry the pieces completely.\nMix with turmeric, salt and chili powder and set aside for 2 to 3 minutes.\nHeat oil in a pan and deep fry the eggplant pieces over medium heat.\nTurn the pieces over after 1 to 2 minutes.\nTurn off the heat once both sides of the pieces turn brown.\nServe hot.\nhttp://www.rummanaskitchen.com/2007/11/begun-bhaja-fried-eggplants.html",
"uri": "https://worldfood.guide/dish/begun_bhaja"
},
{
"name": "Beignet",
"othernames": "",
"ingredients": "dough, powdered sugar",
"description": "Beignet, synonymous with the English \"fritter\", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough.\n\nBeignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot.\n\nhttps://en.wikipedia.org/wiki/Beignet",
"uri": "https://worldfood.guide/dish/beignet"
},
{
"name": "Beijing Beef",
"othernames": "",
"ingredients": "beef, oil, onions, eggs, salt",
"description": "It is prepared with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.",
"uri": "https://worldfood.guide/dish/beijing_beef"
},
{
"name": "Beijinho",
"othernames": "branquinho",
"ingredients": "grated coconut, condensed milk",
"description": "is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and topped with a clove.",
"uri": "https://worldfood.guide/dish/beijinho"
},
{
"name": "Beijinho De Coco",
"othernames": "",
"ingredients": "condensed milk, butter, coconut, ",
"description": "This is a delicious traditional coconut dessert from Brazil.",
"uri": "https://worldfood.guide/dish/beijinho_de_coco"
},
{
"name": "Beiju",
"othernames": "",
"ingredients": "flour, salt, water, butter, mozzarela cheese",
"description": "Beiju is a popular street food of Brazil.",
"uri": "https://worldfood.guide/dish/beiju"
},
{
"name": "Belekoy",
"othernames": "",
"ingredients": "flour, sugar, sesame seeds, vanilla",
"description": "Belekoy is a Filipino delicacy that originated from Bulacan, Philippines. This sweet pastry is prepared with flour, sugar, sesame seeds and vanilla.",
"uri": "https://worldfood.guide/dish/belekoy"
},
{
"name": "Belgian Beer",
"othernames": "",
"ingredients": "beer",
"description": "Belgian beers are primarily ales (as opposed to lagers) with a heavy emphasis on malts and a lot of fruity yeast flavors. This style of beer is “spontaneously fermented,” meaning that the wort is open to the air, allowing any local yeasts and bacterias to take up residence in the beer (like sourdough bread).",
"uri": "https://worldfood.guide/dish/belgian-beer"
},
{
"name": "Belgian Beer Sangria",
"othernames": "",
"ingredients": "peaches, strawberries, cherry, cranberry, orange liqueur, brandy, light belgian wheat beer",
"description": "Belgian beer sangria is a famous beer mixed with different fruits like Peaches, strawberries, cherry, cranberry and combo of orange liqueur, brandy, light Belgian wheat beer.",
"uri": "https://worldfood.guide/dish/belgian-beer-sangria"
},
{
"name": "Belgian Rice Pie",
"othernames": "",
"ingredients": "milk, butter, sugar, flour, rice, vanilla, eggs, custard powder",
"description": "Rice pie is a Belgian dessert that is easy to make and can be made from scratch. Common ingredients are rice, sugar, milk, egg, custard, etc. It is served hot and fresh and enjoyed by the Belgium people.",
"uri": "https://worldfood.guide/dish/belgian_rice_pie"
},
{
"name": "Belgian Waffle",
"othernames": "",
"ingredients": "flour, sugar, baking powder, eggs, milk, butter",
"description": "Belgian Waffle is a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used.",
"uri": "https://worldfood.guide/dish/belgian_waffle"
},
{
"name": "Belize",
"othernames": "",
"ingredients": "red kidney beans, coconut oil, onions, black pepper, ",
"description": "Belize is a national dish of Caribbean. Beans and rice are cooked together with various spices and coconut milk.",
"uri": "https://worldfood.guide/dish/belize"
},
{
"name": "Belizean Salbutes",
"othernames": "",
"ingredients": "lettuce, chicken, corn flour, red recado, white vinegar, tomatoes, onions, vegetable or coconut",
"description": "A Belizean Salbutes is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. Salbutes originate from the Yucatan peninsula and are a staple in Belize. Belizean Salbutes are mostly sold in the evenings when parties of friends or family go out to eat. Salbutes are served at fast food restaurants called panucherias which also serve panuchos, tostadas, tortas, and caldos. Salbutes are fried and topped to order and often served with soda drink.It is a famous food for mexican people.",
"uri": "https://worldfood.guide/dish/belizean_salbutes"
},
{
"name": "Bellini",
"othernames": "",
"ingredients": "alcohol, prosecco, peach purée",
"description": "This cocktail is a mixture of Prosecco sparkling wine and peach purée or nectar. This cocktail originated in Venice, Italy.",
"uri": "https://worldfood.guide/dish/bellini"
},
{
"name": "Belokranjska Povitica",
"othernames": "",
"ingredients": "flour, water, curd cheese, eggs, heavy cream, oil",
"description": "Belokranjska Povitica is a Slovenian national dish. The dough is made of flour, water, salt and 1/2 teaspoon of vinegar. The dough rests for half an hour. The dough is then rolled out and stretched out as thin as possible.The filling is made of curd cheese, eggs, heavy cream, oil and butter. The filling is spread evenly on the dough sheet, rolled into a swirl and placed in a greased baking tin.",
"uri": "https://worldfood.guide/dish/belokranjska_povitica"
},
{
"name": "Belutak Daging",
"othernames": "",
"ingredients": "beef, minced beef, spices, honey, spice seeds, oil",
"description": "Belutak Daging is Bruneian dish. It is prepared with beef, minced meat, and plenty of spices. The local delicacy has a sour and sweet taste. The dish prepared mostly during Eid Al Adha.",
"uri": "https://worldfood.guide/dish/belutak_daging"
},
{
"name": "Bem Casado",
"othernames": "",
"ingredients": "dough, sugar, milk",
"description": "Essentially, it is a cookie-sandwiche , where the “cookie” part is more like a cake than a cookie. A genoise batter is piped and baked until lightly golden brown. Then the two “cakes” are filled with dulce de leche, lemon cream, passion fruit curd, doce de ovos (egg yolk sweets, Portuguese style), walnuts, chocolate ganache, or apricot paste.",
"uri": "https://worldfood.guide/dish/bem_casado"
},
{
"name": "Bengali Dal Bori",
"othernames": "",
"ingredients": "masoor dal",
"description": "Ingredients\n2 cups masoor dal\n½ tsp salt\n½ tsp kalonji\n2 Tbsp oil\n\nMethod\nBegin by washing the dal properly, and then soak it for at least six hours, and more if necessary. Once that's done, grind the dal really well. While it was done by hand in earlier days, a good food processor helps. Make sure there's not too much water in it though. The idea is to get a thick paste-like dough.\n\nNow take the salt and the kalonji and add it to the paste. You need to whip the mixture hard, use a hand mixer, so that the batter becomes light. In the olden days, these boris were made by hand - taking a little mixture and making tear drop shapes on a newspaper and putting them out in the sun to dry. You can of course use an icing bag with a round nozzle. If a newspaper is too passé for you, use a metal tray and brush it with some oil so it doesn't stick. It takes a whole day in the sun for the dumplings to dry; keep it out for longer if it takes it time.\n\nWhen it's ready it should be completely dry; crush one in your hand if it crumbles easily, it's done. You can store these in an airtight container for a few days.\n\nTo cook with it, you need to gently sauté it in oil before adding it in anything.",
"uri": "https://worldfood.guide/dish/bengali_dal_bori"
}
]
}