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"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=55",
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"results": [
{
"name": "Celtia Beer",
"othernames": "",
"ingredients": "beer",
"description": "Celtia Beer is a beer brewed in Tunisia The ABV is 4-6% % and brewed by Tunisian Beverage Manufacturing Company.",
"uri": "https://worldfood.guide/dish/celtia-beer"
},
{
"name": "Cemita",
"othernames": "Cemita Poblana",
"ingredients": "veal, avocados, eggs, chesse, chipotle chiles, onions, lettuce",
"description": "Mexican burger from the city of Puebla. It comes with a variety of fillings, the most popular one is with thin breaded veal fillet (milanesa) or cutlet along with toppings like onion, avocado, lettuce or celery leaves, cheese, and chipotle sauce.\nhttp://www.shobhasfoodmazaa.com/2015/09/cemita-poblana-mexican-burger.html",
"uri": "https://worldfood.guide/dish/cemita"
},
{
"name": "Cendol",
"othernames": "lot chong, ลอดช่อง, chè ba màu",
"ingredients": "coconut milk, jelly noodles, shaved ice, palm sugar, red beans, glutinous rice, grass jelly",
"description": "Traditional dessert originating from Indonesia which is popular in Southeast Asia such as : Malaysia, Singapore, Brunei, Cambodia, Vietnam, Thailand and Burma.",
"uri": "https://worldfood.guide/dish/cendol"
},
{
"name": "Century Egg",
"othernames": "Preserved egg, 皮蛋, 皮蛋, pi dan",
"ingredients": "egg preserved in clay, ash, salt, quicklime, rice hulls",
"description": "Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.\n\n\n\nhttps://en.wikipedia.org/wiki/Century_egg",
"uri": "https://worldfood.guide/dish/century_egg"
},
{
"name": "Cepelinai",
"othernames": "Didžkukuliai",
"ingredients": "potatoes, meat, cheese, mushrooms",
"description": "Cepelinai is a traditional Lithuanian dish of stuffed potato dumplings.The dumplings are made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms.",
"uri": "https://worldfood.guide/dish/cepelinai"
},
{
"name": "Cesnaková Polievka",
"othernames": "Garlic Soup, Cesnačka",
"ingredients": "garlic, butter, potatoes",
"description": "Cesnaková Polievka is a very traditional garlic soup from Slovakia. It is eaten almost daily in summer. Some restaurants make it really garlicky, sometimes to the point of not being edible.",
"uri": "https://worldfood.guide/dish/cesnakova-polievka"
},
{
"name": "Česnica",
"othernames": "",
"ingredients": "wheat flour, water",
"description": "Česnica is the ceremonial, round loaf of bread that is an indispensable part of Christmas dinner in Serbian tradition.",
"uri": "https://worldfood.guide/dish/cesnica"
},
{
"name": "Češnjovka",
"othernames": "",
"ingredients": "garlic, meat",
"description": "Češnjovka is a traditional Croatian sausage made from pork meat. It is slightly spicy due to a large amount of garlic added into it as a flavouring. Češnjovka is also popular throughout central and northern Croatia during the festive winter period, when it is sold at numerous food stands and paired with sauerkraut or mulled wine.",
"uri": "https://worldfood.guide/dish/cesnjovka"
},
{
"name": "Ćevapi",
"othernames": "ćevapčići",
"ingredients": "meat, somun, onions",
"description": "Cevapi is a grilled dish of minced meat, a type of skinless sausage.",
"uri": "https://worldfood.guide/dish/cevapi"
},
{
"name": "Ceviche",
"othernames": "cebiche, seviche, sebiche",
"ingredients": "lemon, lime, fish, seafood, selfish, salt",
"description": "Seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.\n\nThough archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago, some historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche. Peruvian chef Gastón Acurio further explains the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.\n\nCeviche is nowadays a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s. The greatest variety of ceviches are found in Ecuador, Colombia, Chile and Perú; but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, and several other nations.\n\nhttps://en.wikipedia.org/wiki/Ceviche",
"uri": "https://worldfood.guide/dish/ceviche_1"
},
{
"name": "Ceviche",
"othernames": "Cebiche, Seviche, Sebiche",
"ingredients": "lime, fish, shellfish, onions, salt",
"description": "Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lemon, fish, potatoes and other foods.\n\nIn Peru, ceviche has been declared to be part of Peru's \"national heritage\" and has had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.\n\nhttps://en.wikipedia.org/wiki/Peruvian_ceviche",
"uri": "https://worldfood.guide/dish/ceviche_2"
},
{
"name": "Ceviche",
"othernames": "",
"ingredients": "tilapia fillets, lime juice, tomatoes, cucumbers, onions, cilantro leaves, black pepper, clam-tomato juice, serrano chile, mayonnaise, avocados, lime",
"description": "Ceviche is a national dish of Costa Rican.",
"uri": "https://worldfood.guide/dish/ceviche"
},
{
"name": "Ceviche de Camarón",
"othernames": "Shrimp Ceviche",
"ingredients": "shrimps, lime, onions, tomatoes",
"description": "Ceviche de Camarón is a refreshing seafood dish made with succulent shrimp marinated in citrus juices, mixed with onions, tomatoes, and spices.",
"uri": "https://worldfood.guide/dish/ceviche-de-camaron"
},
{
"name": "Ceviche De Camarones",
"othernames": "",
"ingredients": "shrimps, lime",
"description": "Panamanian version of ceviche",
"uri": "https://worldfood.guide/dish/ceviche_de_camarones"
},
{
"name": "Ceviche Del Mercado De Mariscos",
"othernames": "",
"ingredients": "seafood, shrimps, citrus, onions",
"description": "Ceviche Del Mercado De Mariscos is a classic and simple and highly prized food primarily in the hot climate.",
"uri": "https://worldfood.guide/dish/ceviche_del_mercado_de_mariscos"
},
{
"name": "Ceviche De Pollo",
"othernames": "",
"ingredients": "chicken, onions, garlic, oil, aji amarillo, lime, cilantro",
"description": "Chicken stew with lime flavor served with rice. Do not get confuse with the traditional Peruvian seafood ceviche, this is different.",
"uri": "https://worldfood.guide/dish/ceviche_de_pollo"
},
{
"name": "Cezerye",
"othernames": "",
"ingredients": "carrots, nuts, coconut",
"description": "Cezerye is a semi-gelatinous Turkish confectionery made from caramelised carrots, nuts such as walnuts or pistachios and sprinkled with shredded coconut. https://en.wikipedia.org/wiki/Cezerye",
"uri": "https://worldfood.guide/dish/cezerye"
},
{
"name": "Chaas",
"othernames": "Chaach, Buttermilk",
"ingredients": "yogurt, water, spices",
"description": "Chaas is a yogurt-based drink popular across India. People in India have a tendency to translate Chaas into English as \"buttermilk\".",
"uri": "https://worldfood.guide/dish/chaas"
},
{
"name": "Chaat",
"othernames": "Saat",
"ingredients": "dough, chickpeas, salty, spices, yogurt",
"description": "Chaat is a savory snack originated in India, typically served as a hors d'oeuvre at road-side tracks from stalls or food carts in India, Pakistan, Nepal, and Bangladesh. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.",
"uri": "https://worldfood.guide/dish/chaat"
},
{
"name": "Chaat Masala",
"othernames": "Chat Masala",
"ingredients": "",
"description": "Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. Wikipedia",
"uri": "https://worldfood.guide/dish/chaat_masala"
}
]
}