HTTP 200 OK
Allow: GET, HEAD, OPTIONS
Content-Type: application/json
Vary: Accept
{
"count": 6345,
"next": "https://www.worldfood.guide/api/dishes/?format=api&page=227",
"previous": "https://www.worldfood.guide/api/dishes/?format=api&page=225",
"results": [
{
"name": "Pickled Egg",
"othernames": "",
"ingredients": "eggs, vinegar",
"description": "Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served. After the eggs are hard-boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles to other solutions, which can impart a sweet or spicy taste.",
"uri": "https://worldfood.guide/dish/pickled_egg"
},
{
"name": "Pickled Herring",
"othernames": "bismarck herring",
"ingredients": "herring, salt, vinegar",
"description": "In Europe country such as Germany, Poland and Scandinavia, it's believed that eating herring at the stroke of midnight will ensure a year of bounty—as herring are in abundance throughout Western Europe. Also, their silvery color resembles that of coins, a good omen for future fortune.",
"uri": "https://worldfood.guide/dish/pickled_herring"
},
{
"name": "Pickled Tea Leaf Salad",
"othernames": "",
"ingredients": "",
"description": "",
"uri": "https://worldfood.guide/dish/pickled_tea_leaf_salad"
},
{
"name": "Pico De Gallo",
"othernames": "",
"ingredients": "tomatoes, onions, coriander, serrano pepper, lime",
"description": "Fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado",
"uri": "https://worldfood.guide/dish/pico_de_gallo"
},
{
"name": "Pidan Tofu",
"othernames": "Pidan Doufu, 皮蛋豆腐, Pidan Ban Tofu, Century Egg Tofu, Preserved Egg with Tofu, Thousand Year Egg Tofu Salad",
"ingredients": "eggs, garlic, onions, soy sauce",
"description": "Pidan Tofu is a cold tofu dish consisting of slices of silken tofu topped with diced thousand-year-old eggs, minced garlic and spring onion, and a splash of soy sauce and Chinese vinegar.",
"uri": "https://worldfood.guide/dish/pidan_tofu"
},
{
"name": "Pide",
"othernames": "Turkish flatbread",
"ingredients": "flour, milk, ground beef, mint, parsley, tomatoes, coriander",
"description": "Pide (Turkish flatbread) Pide is a flat bread baked with toppings in a stone oven. Pide and its various varieties are wide spread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust.\n\nIt is often called as “Turkish Pizza,” Pide is a boat-shaped flatbread served with a variety of toppings, often minced meat or spinach and cheese.\n\n\n\nhttp://sirkecirestaurants.com/what-is-pide-turkish-flatbread-sirkeci-restaurants-istanbul/",
"uri": "https://worldfood.guide/dish/pide"
},
{
"name": "Pie",
"othernames": "pies",
"ingredients": "dough",
"description": "A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.\n\nPies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.\n\nPies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.",
"uri": "https://worldfood.guide/dish/pie"
},
{
"name": "Pierogi",
"othernames": "Varenyky",
"ingredients": "dough, potatoes",
"description": "Pierogi are filled dumplings of East European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water. These dumplings are popular in Slavic (Polish, Russian, Slovak, Ukrainian), Baltic (Latvian, Lithuanian) and other Eastern European cuisines (such as Romanian) where they are known under local names. Pierogi and varenyky are especially associated with Poland, Ukraine and Slovakia where they are considered national dishes. Typical fillings include potato, sauerkraut, ground meat, cheese and fruits. The dumplings may be served with toppings, such as melted butter, sour cream or fried onion. The traditional savory method is with onion, and sweet method with sour cream.",
"uri": "https://worldfood.guide/dish/pierogi"
},
{
"name": "Pies Fried Samosa",
"othernames": "",
"ingredients": "flour, cornstarch, cumin seeds, oil, water, salt",
"description": "Pies Fried Samosa is a National Dish Of Caucasian Cuisine made with flour, cornstarch, cumin seeds, oil, water, salt and with pies filings.",
"uri": "https://worldfood.guide/dish/pies_fried_samosa"
},
{
"name": "Pie Tee",
"othernames": "Top Hats",
"ingredients": "vegetables, prawns",
"description": "Appertizer made of thin, savory and crispy pastry tart shell kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded Chinese turnips and carrots, and usually these two dishes are sold by the same stall in hawker centers",
"uri": "https://worldfood.guide/dish/pie_tee"
},
{
"name": "Pig In A Blanket",
"othernames": "Pigs In Blankets",
"ingredients": "dough, hot dogs",
"description": "Refers to hot dogs in croissant rolls, but may include Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. The larger variety is served as a quick and easy main course or light meal (particularly for children) while the smaller version is served as an appetizer. At breakfast or brunch, the term \"pigs in a blanket\" often refers to sausage links with pancake wrapped around it.",
"uri": "https://worldfood.guide/dish/pig_in_a_blanket"
},
{
"name": "Pig's Blood Cake",
"othernames": "豬血糕",
"ingredients": "pork blood, sticky rice",
"description": "Pigs Blood Cake is a street food delicacy served on a stick from market stalls in Taiwan. It is made with pork blood, sticky rice and soy broth. It is fried or steamed and coated in peanut flour. It is eaten as a snack.",
"uri": "https://worldfood.guide/dish/pig-s-blood-cake"
},
{
"name": "Pigs Blood Rice Pudding",
"othernames": "Pig's blood rice pudding, blood tofu, blood pudding, 米血糕",
"ingredients": "pig blood, rice",
"description": "Pigs Blood Rice Pudding is a pastry made from blood and rice grains.",
"uri": "https://worldfood.guide/dish/pigs_blood_rice_pudding"
},
{
"name": "Pig's Ear",
"othernames": "猪耳朵",
"ingredients": "pork",
"description": "Pig's ear is a Chinese appetizer or a side dish served cold. It can be first boiled or stewed, and then sliced thin, served with soy sauce or spiced with chili paste. When cooked, the outer texture is gelatinous, akin to tofu, and the center cartilage is crunchy. Pig's ear can be eaten warm or cold.",
"uri": "https://worldfood.guide/dish/pigs_ear"
},
{
"name": "Pihtije",
"othernames": "Пихтије",
"ingredients": "meat",
"description": "Pihtije is an aspic-like dish, generally made from low-cost pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat.\r\n\r\nPihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold rakija (strong šljivovica or apricot brandy is common, but quince brandy is sometimes used) and turšija (cold pickled vegetables, usually horse-radish, bell peppers, hot peppers, green tomatoes and cabbage/sauerkraut).\r\n\r\nThe recipe calls for the meat to be cleaned, washed and then boiled for a short time, no longer than 5–10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). This is cooked until the meat begins to separate from the bones by itself; then, the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls.\r\n\r\nGarlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough (this is a traditional winter dish). It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are \"cut like glass\"). These cubes can be sprinkled with dried ground red pepper (aleva paprika), as desired, before serving.\r\n\r\nPihtije is usually cut and served in equal sized cubes.\r\n\r\nPihtije are frequently used in slavas and other celebratory occasions with Serbs.\r\n\r\nhttps://en.wikipedia.org/wiki/Aspic",
"uri": "https://worldfood.guide/dish/pihtije"
},
{
"name": "Pijani Šaran",
"othernames": "Drunken Carp",
"ingredients": "lemon juice, wine, oil, rosemary, garlic",
"description": "Pijani šaran (lit. drunken carp) is an unusually named, traditional dish of the Croatian region of Slavonia and Baranya. The gutted, cleaned carp is traditionally salted and stuffed with numerous garlic cloves, then baked in an oven with flavourings such as lemon juice, wine, oil, and rosemary. The dish is typically garnished with lemon slices and parsley, while baked potatoes are often used as an accompaniment to this delicious and healthy meal. Although drunken carp is not a common restaurant staple outside of the region, it is quite easy to prepare the dish at home.",
"uri": "https://worldfood.guide/dish/pijani-saran"
},
{
"name": "Pikilla",
"othernames": "",
"ingredients": "meat, fish",
"description": "One of the most popular taverna dishes all over Greece. A variety mix of grilled or fried mezedakia (appetisers). You usually choose between fish or meat, or a mixture of both fish and meat cuts on the same platter. A meat-based pikilia will include: ribs, small lamb or pork chops, souvlaki skewers, sausages, breaded chicken, and meatballs; a fish pikilia contains: kalamari rings, shrimps, octopus chunks, freshly cooked anchovies and sardines, and fish croquettes. A pikilia is always accompanied by fried potatoes, vegetable fritters such as kolokithokeftedes, freshly cut salad vegetables like tomato and cucumber.",
"uri": "https://worldfood.guide/dish/pikilla"
},
{
"name": "Pilaf",
"othernames": "",
"ingredients": "rice, mint, parsley, allspice, raisins, almonds",
"description": "Pilaf In Armenian may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice.\r\n\r\nArmenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab in Turkey. Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf.\r\n\r\nLapa is an Armenian word with several meanings one of which is a \"watery boiled rice, thick rice soup, mush\" and lepe which refers to various rice dishes differing by region. Antranig Azhderian describes Armenian pilaf as \"dish resembling porridge\"\r\n\r\nhttps://en.wikipedia.org/wiki/Pilaf#Armenia",
"uri": "https://worldfood.guide/dish/pilaf_1"
},
{
"name": "Pilaf",
"othernames": "pilau",
"ingredients": "rice, spices, meat, fish",
"description": "Pilaf is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.\r\n\r\nAt the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella, and the South Asian pilau or pulao, and biryani, evolved from such dishes. https://en.wikipedia.org/wiki/Pilaf",
"uri": "https://worldfood.guide/dish/pilaf"
},
{
"name": "Pilav",
"othernames": "",
"ingredients": "rice, butter/vegetable oil, chickpeas, meat or liver slices, cinnamon, pepper, thyme, cumin, almonds.",
"description": "There is a great variety of pilaf in the Turkish cuisine, yet the easiest one to make is the most favorite and available.",
"uri": "https://worldfood.guide/dish/pilav"
}
]
}