{"status":"success","data":[{"id":"52869","title":"Tahini Lentils","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/vpxyqt1511464175.jpg","category":"Vegetarian","area":"Moroccan","instructions":"In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.\r\nHeat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.\r\nTip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it\u2019s all coated in the creamy dressing.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/veggie-tahini-lentils","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=8kRlmz8pW0I","ingredients":[{"ingredient":"Tahini","measure":"50g"},{"ingredient":"Lemon","measure":"zest and juice of 1"},{"ingredient":"Olive Oil","measure":"2 tblsp "},{"ingredient":"Red Onions","measure":"1 chopped"},{"ingredient":"Garlic","measure":"1 clove peeled crushed"},{"ingredient":"Yellow Pepper","measure":"1 thinly sliced"},{"ingredient":"Green Beans","measure":"200g"},{"ingredient":"Courgettes","measure":"1 sliced"},{"ingredient":"Kale","measure":"100g shredded"},{"ingredient":"Lentils","measure":"250g pack"}]},{"id":"53222","title":"Vegetarian Shakshuka","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/eo0yfb1763600916.jpg","category":"Vegetarian","area":"Saudi Arabian","instructions":"1\r\nFry onion and pepper together on medium heat until onion is soft\r\n2\r\nAdd garlic granules, cook for a minute\r\n3\r\nAdd chopped tomatoes and remaining spices, stir well\r\n4\r\nSimmer for about 20 minutes\r\n5\r\nMake indents for in the sauce and crack an egg into each one\r\n6\r\nOnce egg whites are cooked through, garnish and serve with toast","sourceUrl":"https:\/\/cookpad.com\/eng\/recipes\/16275721?ref=search&search_term=saudi+arabia","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=ZNEos6ybryg","ingredients":[{"ingredient":"Red Onions","measure":"1\/2 "},{"ingredient":"Red Pepper","measure":"1\/2 "},{"ingredient":"Tomato","measure":"400g"},{"ingredient":"Cumin","measure":"1\/2 teaspoon"},{"ingredient":"Garlic Granules","measure":"1\/2 tsp"},{"ingredient":"Cayenne Pepper","measure":"1\/2 teaspoon"},{"ingredient":"Paprika","measure":"1 tsp"},{"ingredient":"Egg","measure":"2"},{"ingredient":"Parsley","measure":"Garnish"},{"ingredient":"Chilli Flakes","measure":"Garnish"},{"ingredient":"Toast","measure":"2 sliced"}]},{"id":"52846","title":"Chicken & mushroom Hotpot","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/uuuspp1511297945.jpg","category":"Chicken","area":"British","instructions":"Heat oven to 200C\/180C fan\/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.\r\n\r\nOnce the onion and mushrooms are almost cooked, stir in the flour \u2013 this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins \u2013 this will cook the flour and stop the sauce from having a floury taste.\r\n\r\nTake the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you\u2019ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.\r\n\r\nCarefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.\r\n\r\nBrush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/chicken-mushroom-hot-pot","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=bXKWu4GojNI","ingredients":[{"ingredient":"Butter","measure":"50g"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Mushrooms","measure":"100g "},{"ingredient":"Plain Flour","measure":"40g"},{"ingredient":"Chicken Stock Cube","measure":"1"},{"ingredient":"Nutmeg","measure":"pinch"},{"ingredient":"Mustard Powder","measure":"pinch"},{"ingredient":"Chicken","measure":"250g"},{"ingredient":"Sweetcorn","measure":"2 Handfuls"},{"ingredient":"Potatoes","measure":"2 large"},{"ingredient":"Butter","measure":"1 knob"}]},{"id":"53252","title":"Turkish rice (vermicelli rice)","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/xw1ruy1763786501.jpg","category":"Miscellaneous","area":"Turkish","instructions":"step 1\r\nPour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.\r\n\r\nstep 2\r\nPut the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.\r\n\r\nstep 3\r\nDrain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in \u00bd tsp salt, stir well then return the pan to the hob over a high heat. Bring to the boil, then reduce the heat to the lowest it will go, put the lid on the pan and simmer for 7-9 mins. Remove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/turkish-rice-vermicelli-rice","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=gY6PZzjO53M","ingredients":[{"ingredient":"Rice","measure":"300g"},{"ingredient":"Vegetable Oil","measure":"3  tablespoons"},{"ingredient":"Vermicelli Pasta","measure":"70g"},{"ingredient":"Unsalted Butter","measure":"30g"},{"ingredient":"Chicken Stock","measure":"600ml"}]},{"id":"53491","title":"Shopska Salad","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/bqx8mc1782684286.jpg","category":"Vegetarian","area":null,"instructions":"Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.","sourceUrl":"https:\/\/cookinglsl.com\/shopska-salad-recipe-bulgarian-tomato-and-cucumber-salad\/#wprm-recipe-container-35244","youtubeUrl":"","ingredients":[{"ingredient":"Cucumber","measure":"1 sliced"},{"ingredient":"Tomatoes","measure":"3 Cups"},{"ingredient":"Red Onions","measure":"1\/4 "},{"ingredient":"Green Pepper","measure":"1 chopped"},{"ingredient":"Salt","measure":"1 tsp"},{"ingredient":"Olive Oil","measure":"1\/4 cup"},{"ingredient":"Feta","measure":"1\/3 cup"},{"ingredient":"Parsley","measure":"2 tbs chopped"}]},{"id":"53079","title":"Fish Soup (Ukha)","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/7n8su21699013057.jpg","category":"Seafood","area":"Russian","instructions":"In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.\r\nAdd the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.\r\nGently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.\r\nGarnish the soup with chopped fresh dill or parsley before serving.","sourceUrl":"https:\/\/www.curiouscuisiniere.com\/ukha-russian-fish-soup\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=cS3Yn-y5uVg","ingredients":[{"ingredient":"Olive Oil","measure":"2 tbs"},{"ingredient":"Onion","measure":"1 sliced"},{"ingredient":"Carrots","measure":"2 medium"},{"ingredient":"Fish Stock","measure":"3 cups "},{"ingredient":"Water","measure":"3 cups "},{"ingredient":"Potatoes","measure":"4 large"},{"ingredient":"Bay Leaf","measure":"3"},{"ingredient":"Cod","measure":"1"},{"ingredient":"Salmon","measure":"1"}]},{"id":"53556","title":"Danish Rye Bread","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/hem6gk1784664868.jpg","category":"Side","area":null,"instructions":"Combine rye grain and water in a saucepan and bring to a boil. Cover and simmer for 2 to 3 minutes.\r\nTransfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt.\r\nDissolve the fresh yeast in this mixture and then add the seeds.\r\nAdd all-purpose flour and rye flour, and knead for about 10 minutes. You can also use a kitchen mixer to knead the dough.\r\nTransfer the dough to an oiled loaf pan (2.5 l) and smooth out with a spatula.\r\nPoke holes in the surface with a fork and cover loaf pan with plastic wrap. Let the dough rise for 1\u00bd hours at room temperature, or for 24 hours in the refrigerator.\r\nPre-heat oven to 200\u00b0C \/ 392\u2109 (175\u00b0C \/ 347\u2109 on fan setting) and bake bread on the bottom rack for about 75 minutes. Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98\u00b0C \/ 208\u2109\r\nAllow the bread to cool completely before slicing.\r\nTIP\r\nIf you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.","sourceUrl":"https:\/\/denmark.dk\/people-and-culture\/recipes\/rye-bread\/","youtubeUrl":"","ingredients":[{"ingredient":"Rye Grain","measure":"200g"},{"ingredient":"Water","measure":"3\/4 cup"},{"ingredient":"Dark Beer","measure":"3\/4 cup"},{"ingredient":"Buttermilk","measure":"3\/4 cup"},{"ingredient":"Yeast","measure":"10g"},{"ingredient":"Salt","measure":"1 tsp"},{"ingredient":"Seeds","measure":"130g"},{"ingredient":"All purpose flour","measure":"3\/4 cup"},{"ingredient":"Rye Flour","measure":"2 1\/2 cups "}]},{"id":"53141","title":"Carbonada Criolla","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/8b2msz1763074897.jpg","category":"Beef","area":"Argentina","instructions":"Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside.\r\nSaut\u00e9 Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes.\r\nSimmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender.\r\nServe: Enjoy hot, with a crusty piece of bread.\r\nPro Tips:\r\n\r\nBrown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor.\r\nAdding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.","sourceUrl":"https:\/\/www.munchery.com\/blog\/the-ten-iconic-dishes-of-argentina-and-how-to-cook-them-at-home\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=MSyvKDBXuKQ","ingredients":[{"ingredient":"Beef","measure":"500g"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Carrots","measure":"2 chopped"},{"ingredient":"Potatoes","measure":"2 chopped"},{"ingredient":"Pumpkin","measure":"1 small"},{"ingredient":"Dried Apricots","measure":"100g "},{"ingredient":"Beef Stock","measure":"2 Litres"},{"ingredient":"Salt","measure":"To taste"},{"ingredient":"Pepper","measure":"To taste"}]},{"id":"53567","title":"Dominican Bakes","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/cbfy1c1784672521.jpg","category":"Starter","area":null,"instructions":"Combine dry ingredients and mix (flour, salt, and baking powder)\r\nAdd lightly melted butter mix.\r\nGradually add lukewarm milk.\r\nGently knead the dough with hands.\r\nThe dough should not be firm but with a sticky consistency.\r\nSeparate into small portions in the shapes of balls based on the desired size.\r\nLet the balls rest for 15 \u2013 20 minutes covered with a towel or saran wrap.\r\nFlatten dough using hands, using your thumb to press dough in\r\nDeep fry in a saucepan (I use a saucepan because the frying pan is too wide, and I'll need to use too much oil to deep fry). Use medium heat.\r\nTurn over on the other side when dough strarts getting brown, then turn over to brown the other side\r\nEnjoy with your favorite side","sourceUrl":"https:\/\/dominicagourmet.com\/how-to-make-simple-dominican-bakes\/","youtubeUrl":"","ingredients":[{"ingredient":"All purpose flour","measure":"4 cups"},{"ingredient":"Baking Powder","measure":"1 tablespoon"},{"ingredient":"Salt","measure":"1 tablespoon"},{"ingredient":"Sugar","measure":"1\/2 tbs"},{"ingredient":"Milk","measure":"2 cups"},{"ingredient":"Butter","measure":"1 \u00bd tbsp"},{"ingredient":"Vegetable Oil","measure":"2 cups"}]},{"id":"53082","title":"Strawberries Romanoff","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/oe8rg51699014028.jpg","category":"Dessert","area":"Russian","instructions":"In a medium bowl, combine hulled and quartered strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.\r\n\r\nTwo photos of cut strawberries in a bowl with one having sugar being added to the bowl Two photos of cut up strawberries for Strawberry Romanoff \r\n\r\nJust before serving, in a large mixing bowl, combine 1 cup cold heavy cream and 1\/4 cup powdered sugar, and beat with an electric mixer until stiff peaks form. Using a spatula, fold in 1\/4 cup sour cream just until well blended.\r\n\r\nTo serve, stir strawberries then divide between 6 serving glasses or bowls. You can spoon a little syrup over the berries if you like. You can also use this syrup to soak a cake. Spoon cream over strawberries, dividing evenly. You can also use an ice cream scoop with trigger release for a nice rounded puff of cream. Serve right away or chill and enjoy within 2 hours of assembly.\r\n\r\n","sourceUrl":"https:\/\/natashaskitchen.com\/strawberries-romanoff-recipe\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=ybWHc4Vi-xU","ingredients":[{"ingredient":"Strawberries","measure":"2 pint "},{"ingredient":"Sugar","measure":"4 tbs"},{"ingredient":"Grand Marnier","measure":"4 tbs"},{"ingredient":"Cream","measure":"1 cup "},{"ingredient":"Sour Cream","measure":"1\/4 cup"}]}],"timestamp":"2026-09-01 05:25:33"}