worldcuisines/food-kb-v1.1 huggingface dataset:
Balbacua
Category: stew (beef stew)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Visayas, Mindanao
Countries: Philippines
Region: South Eastern Asia

This dish is a beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender.
Bamia
Category: stew (lamb stew)
Cuisine: Arab, Central Asian
Associated cuisines: Afghan, Albanian, Armenian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Lebanese, Palestinian, Romanian, Somalian, Sudanese, Syrian, Tanzanian, Turkish
Area: Afghanistan, Albania, Armenia, Azerbaijan, Egypt, Greece, Iran, Iraq, Lebanon, Palestine, Romania, Somalia, Sudan, Syria, Tanzania, Turkey
Countries: Afghanistan, Albania, Armenia, Azerbaijan, Egypt, Greece, Iran, Iraq, Lebanon, Palestine, Romania, Somalia, Sudan, Syria, Tanzania, Turkey
Region: Global
Other names: ar - Arabic: طبق البامية
ce - Chechen: Бамийа
es - Spanish: Sopa de bamia
fa - Persian: خورش بامیه
fr - French: Bamia
he - Hebrew: במיה
hy - Armenian: Բամիա
jv - Javanese: Bamia
ru - Russian: Бамия
uk - Ukrainian: Бамія

This is a dish made with okra, lamb, and tomatoes as primary ingredients. Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.
Beef bourguignon
Category: stew (beef stew)
Cuisine: French
Associated cuisines: French
Area: Burgundy
Countries: France
Region: Western Europe
Other names: ar - Arabic: لحم البقر بالبورغيغون
bg - Bulgarian: Говеждо Бургиньон
ca - Catalan: Boeuf bourguignon
cs - Czech: Hovězí po burgundsku
de - German: Bœuf bourguignon
es - Spanish: Bœuf bourguignon
eu - Basque: Bœuf bourguignon
fi - Finnish: Burgundinpata
fr - French: Bœuf bourguignon
he - Hebrew: ביף בורגיניון
hu - Hungarian: Burgundi marha
it - Italian: Manzo alla borgognona
ja - Japanese: 牛肉のブルゴーニュ風
jv - Javanese: Bourguignon sapi
ko - Korean: 뵈프 부르기뇽
ms - Malay: Daging lembu bourguignon
nb - Norwegian Bokmål: Burgundisk kjøttgryte
nl - Dutch: Bœuf bourguignon
oc - Occitan: Buòu borguinhon
pl - Polish: Bœuf bourguignon
pt - Portuguese: Bife borgonhesa
ru - Russian: Бёф бургиньон
sq - Albanian: Boeuf Bourguignon
sv - Swedish: Bœuf bourguignon
th - Thai: เบิฟบูร์กีญง
tr - Turkish: Boeuf bourguignon
uk - Ukrainian: Беф бургіньйон
uz - Uzbek: Boeuf bourguignon
vi - Vietnamese: Thịt bò Bourguignon
yue - Cantonese: 紅酒燴牛肉
zh - Chinese: 紅酒燉牛肉

This dish is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Bicol express
Category: stew (chili pepper, pork stew)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Bicol
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Bicol Express
es - Spanish: Bícol exprés
ja - Japanese: ビコール・エクスプレス
jv - Javanese: Bicol cepet saji
tl - Tagalog: Bikol Ekspres

This dish is a stew made from long chili peppers or small chili peppers, coconut milk/coconut cream, shrimp paste or stockfish, onion, pork, ginger and garlic.
Fesenjān
Category: stew (poultry)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Northern Iran
Countries: Iran
Region: Southern Asia
Other names: af - Afrikaans: Fesenjan
ar - Arabic: فسنجان
az - Azerbaijani: Fisincan plov
bg - Bulgarian: Фесенджан
ceb - Cebuano: Fesenjān
cs - Czech: Fesendžán
de - German: Fesendschān
el - Greek: Φεσεντζάν
eo - Esperanto: Fesenĝano
es - Spanish: Fesenyán
fa - Persian: فسنجان
fr - French: Fessendjan
he - Hebrew: פסנג'אן
it - Italian: Fesenjān
ja - Japanese: フェセンジャーン
jv - Javanese: Fésénjān
ko - Korean: 페센잔
lb - Luxembourgish: Fesenjān
ru - Russian: Фесенджан
tl - Tagalog: Fesenjān
uk - Ukrainian: Фесенджан
uz - Uzbek: Fesenjan
zh - Chinese: 紅石榴核桃燉雞

This dish is a sweet and sour stew flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.
Flaki
Category: soup (tripe soup)
Cuisine: Polish
Associated cuisines: Polish
Area: Poland
Countries: Poland
Region: Eastern Europe
Other names: be-tarask - Belarusian (Taraškievica orthography): Флякі
ca - Catalan: Flaki
el - Greek: Φλάκι
es - Spanish: Flaki
jv - Javanese: Flaki
lv - Latvian: Fļaki
pl - Polish: Flaki
ru - Russian: Фляки
uk - Ukrainian: Хляки
vi - Vietnamese: Flaki

This dish is a soup usually made with thin, cleaned strips of beef tripe.
Főzelék
Category: stew (vegetable stew)
Cuisine: Hungarian
Associated cuisines: Hungarian
Area: Hungary
Countries: Hungary
Region: Eastern Europe
Other names: az - Azerbaijani: Fyozelek
de - German: Főzelék
es - Spanish: Főzelék
he - Hebrew: פוזלק
hu - Hungarian: Főzelék
hy - Armenian: Ֆյոզելեկ
it - Italian: Főzelék
jv - Javanese: Főzelék
nl - Dutch: Főzelék
ru - Russian: Фёзелек

This dish is a vegetable stew or soup, similar to pottage. It is simply cooked, typically by simmering, not mashing.
Fricot
Category: stew (meat stew)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Acadia, Canadian Maritimes
Countries: Canada
Region: Northern America
Other names: fr - French: Fricot
jv - Javanese: Fricot

This dish is a stew made with potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings.
Gaisburger Marsch
Category: stew (beef stew)
Cuisine: German
Associated cuisines: German
Area: Swabia
Countries: Germany
Region: Western Europe
Other names: de - German: Gaisburger Marsch
es - Spanish: Gaisburger Marsch
it - Italian: Gaisburger Marsch
ru - Russian: Гайсбургский марш
uz - Uzbek: Gaysburg marshi

This dish is a beef stew where the meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle.
Galinhada
Category: stew (chicken stew)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Brazil
Countries: Brazil
Region: South America
Other names: es - Spanish: Galinhada
fr - French: Galinhada
ko - Korean: 갈리냐다
pt - Portuguese: Galinhada
th - Thai: กาลีญาดา
uk - Ukrainian: Галінхада

This dish is a stew of rice with chicken.
Garbure
Category: stew (assorted stew)
Cuisine: French
Associated cuisines: French
Area: Gascony
Countries: France
Region: Western Europe
Other names: ca - Catalan: Garbura
es - Spanish: Garbure
eu - Basque: Garbura
fr - French: Garbure
he - Hebrew: גרבור
ja - Japanese: ガルビュール
jv - Javanese: Garbure
oc - Occitan: Garbura
ru - Russian: Гарбюр
sq - Albanian: Garbure
uk - Ukrainian: Гарбюр
uz - Uzbek: Garbyur

This dish is a thick stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale bread.
Gheimeh
Category: stew (mutton stew)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Fars, Ardabil, Qazvin, Bushahr, Kashan
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: قيمة
eo - Esperanto: Gejme
fa - Persian: خورش قیمه
he - Hebrew: גיימך
sv - Swedish: Gheimeh
uk - Ukrainian: Геймех

This dish is a stew consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice.
Ghormeh sabzi
Category: stew (herb stew)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: قورمه سبزي
az - Azerbaijani: Səbziqovurma
bg - Bulgarian: Горме сабзи
ckb - Central Kurdish: خۆرشتی سەوزیقاورمە
de - German: Ghormeh Sabzi
el - Greek: Γκορμέ σαμπζί
eo - Esperanto: Gorme sabzi
es - Spanish: Qormeh sabzi
fa - Persian: قرمه‌سبزی
fr - French: Ghormeh-sabzi
he - Hebrew: חורשט סבזי
it - Italian: Ghormeh sabzi
ja - Japanese: ゴルメサブズィ
jv - Javanese: Ghormeh sabzi
ko - Korean: 고르메 사브지
ku - Kurdish: Heftqelî
ms - Malay: Ghormeh sabzi
mzn - Mazanderani: سبزی خرش
nb - Norwegian Bokmål: Ghormeh sabzi
nl - Dutch: Ghormeh sabzi
pa - Punjabi: ਗ਼ੋਰਮੇਹ ਸਬਜ਼ੀ
ru - Russian: Гормэ сабзи
sv - Swedish: Ghormeh sabzi
uk - Ukrainian: Гурме сабзі
uz - Uzbek: Qorme sabzi

This dish is herb stew where the main ingrediants are a mixture of sauteed herbs, consisting mainly of parsley, leeks, or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves.
Goat water
Category: stew (goat stew)
Cuisine: Caribbean
Associated cuisines: Caribbean
Area: Montserrat
Countries: United Kingdom
Region: Northern Europe
Other names: cs - Czech: Goat water
ja - Japanese: ゴートウォーター
jv - Javanese: Banyu wedhus

This dish is a stew prepared using goat meat, onions, herbs and chible (scallions/spring onions and thyme), hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace, and flour. It is sometimes served with rice or crispy bread rolls.
Goulash
Category: soup (meat soup, vegetable soup)
Cuisine: Hungarian
Associated cuisines: Albanian, Austrian, Croatian, Czech, Slovak, Ethiopian, German, Italian, Dutch, Polish, Serbian, Slovenian, American, Canadian
Area: Central Europe, Balkans
Countries: Hungary
Region: Eastern Europe
Other names: af - Afrikaans: Ghoelasj
an - Aragonese: Gulaix
ar - Arabic: غولاش
bar - Bavarian: Gulasch
be - Belarusian: Гуляш
be-tarask - Belarusian (Taraškievica orthography): Гуляш
bg - Bulgarian: Гулаш
bn - Bangla: গৌলাশ
br - Breton: Goulach
ca - Catalan: Gulasch
cs - Czech: Guláš
da - Danish: Gullasch
de - German: Gulasch
diq - Zazaki: Gulaş
el - Greek: Γκούλας
en-simple - Simple English: Goulash
eo - Esperanto: Gulaŝo
es - Spanish: Goulash
et - Estonian: Guljašš
eu - Basque: Goulash
ext - Extremaduran: Gulás
fa - Persian: گویاش
fi - Finnish: Gulassi
fr - French: Goulasch
he - Hebrew: גולאש
hr - Croatian: Gulaš
hu - Hungarian: Gulyás
hy - Armenian: Գուլյաշ
id - Indonesian: Goulash
io - Ido: Gulyasho
it - Italian: Gulasch
ja - Japanese: グヤーシュ
jv - Javanese: Goulash
ka - Georgian: გულიაში
kk - Kazakh: Гуляш
ko - Korean: 구야시
ku - Kurdish: Gulaş
la - Latin: Guliasum
lmo - Lombard: Golasc
lt - Lithuanian: Guliašas
lv - Latvian: Gulašs
mk - Macedonian: Гулаш
nb - Norwegian Bokmål: Gulasj
nl - Dutch: Goulash
nn - Norwegian Nynorsk: Gulasj
pl - Polish: Gulasz
pt - Portuguese: Goulash
rmy - Vlax Romani: Goulash
ro - Romanian: Gulaș
ru - Russian: Гуляш
sk - Slovak: Guláš
sq - Albanian: Gullash
sr - Serbian: Гулаш
sv - Swedish: Gulasch
th - Thai: กูยาช
tr - Turkish: Gulaş
tyv - Tuvinian: Гуляш
uk - Ukrainian: Гуляш
vi - Vietnamese: Goulash
yue - Cantonese: 匈牙利肉湯
zh - Chinese: 匈牙利湯

This dish is a soup or stew of meat and vegetables seasoned with paprika and other spices.
Guatita
Category: stew (tripe stew)
Cuisine: Ecuadorian, Chilean
Associated cuisines: Ecuadorian, Chilean
Area: Ecuador
Countries: Ecuador
Region: South America
Other names: es - Spanish: Guatitas
jv - Javanese: Guatitas
ko - Korean: 과티타

This dish is a a stew whose main ingredient is pieces of tripe (cow stomach). There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe.
Guyanese pepperpot
Category: stew (meat stew)
Cuisine: Guyanese
Associated cuisines: Guyanese
Area: Guyana
Countries: Guyana
Region: South America
Other names: de - German: Pepperpot
it - Italian: Pepperpot guyanese
jv - Javanese: Pepperpot Guyana
ko - Korean: 페퍼폿
la - Latin: Olla capsicorum
ru - Russian: Гайанский пепперпот
uk - Ukrainian: Гаянський пепперпот

This dish is a stew that is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day.
Hachée
Category: stew (meat stew, vegetable stew)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Netherlands
Countries: Netherlands
Region: Western Europe
Other names: ca - Catalan: Hachee
es - Spanish: Hachee
fr - French: Hachee
he - Hebrew: האשה
id - Indonesian: Hachee
ja - Japanese: ハシェイ
nds-NL - Low Saxon: Uuierats
nl - Dutch: Hachee
pl - Polish: Hachee
pt - Portuguese: Hachee
ru - Russian: Хаше
uk - Ukrainian: Хаше

This dish is a traditional stew based on diced meat, fish or poultry, and vegetables. It is usually served with potatoes.
Hamin
Category: stew (sabbath stew)
Cuisine: Spanish
Associated cuisines: Spanish, Sephardic
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Chamin
es - Spanish: Chamin
fr - French: Hamin

This dish is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin.
Hasenpfeffer
Category: stew (rabbit stew)
Cuisine: Dutch, German
Associated cuisines: Dutch, German
Area: Netherlands, Germany
Countries: Netherlands, Germany
Region: Western Europe
Other names: ca - Catalan: Hasenpfeffer
de - German: Hasenpfeffer
es - Spanish: Hasenpfeffer
fr - French: Hasenpfeffer
nl - Dutch: Hazenpeper
ru - Russian: Заячье рагу
tr - Turkish: Hasenpfeffer
uk - Ukrainian: Заяче рагу
uz - Uzbek: Quyonli ragu

This dish is a traditional stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.
Hot pot
Category: soup (mixed soup)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: الوعاء الساخن
be - Belarusian: Хога
ca - Catalan: Hot pot
cs - Czech: Hot pot
de - German: Feuertopf
en-simple - Simple English: Hot pot
es - Spanish: Hot pot
fr - French: Fondue chinoise
he - Hebrew: הוט פוט
hu - Hungarian: Hot pot
hy - Armenian: Հուոկուո
id - Indonesian: Rebusan panas
it - Italian: Hot pot
ja - Japanese: 火鍋
jv - Javanese: Hot pot
ko - Korean: 훠궈
ms - Malay: Stimbot
pl - Polish: Huoguo
ru - Russian: Хого
sk - Slovak: Hot pot
sv - Swedish: Eldgryta
th - Thai: หม้อไฟ
tr - Turkish: Hot pot
ug - Uyghur: ساماۋەر شورپىسى
uk - Ukrainian: Хоґо
vi - Vietnamese: Lẩu
wuu - Wu: 火锅
yue - Cantonese: 打甂爐
zh - Chinese: 火鍋

This is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Irish stew
Category: stew (vegetable stew, lamb stew)
Cuisine: Irish
Associated cuisines: Irish
Area: Ireland
Countries: Ireland
Region: Northern Europe
Other names: ar - Arabic: حساء أيرلندي
be - Belarusian: Ірландскае рагу
bs - Bosnian: Irski lonac
cs - Czech: Irish stew
de - German: Irish Stew
eo - Esperanto: Irlanda stufaĵo
es - Spanish: Estofado irlandés
eu - Basque: Irlandar erregosi
fr - French: Irish stew
ga - Irish: Stobhach Gaelach
he - Hebrew: נזיד בשר אירי
hr - Croatian: Irski lonac
hu - Hungarian: Irlandi ürügulyás
hy - Armenian: Իռլանդական ռագու
it - Italian: Irish stew
ja - Japanese: アイリッシュシチュー
jv - Javanese: Godhogan Irlandia
ko - Korean: 아이리시 스튜
nb - Norwegian Bokmål: Irish stew
nl - Dutch: Irish stew
nn - Norwegian Nynorsk: Irsk stuing
pl - Polish: Gulasz irlandzki
pt - Portuguese: Irish stew
ru - Russian: Ирландское рагу
sl - Slovenian: Irska obara
sv - Swedish: Irländsk gryta
uk - Ukrainian: Ірландське рагу
vi - Vietnamese: Irish Stew
zh - Chinese: 愛爾蘭燉肉

This dish is a stew that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef.
Hochepot
Category: stew (vegetable stew, meat stew)
Cuisine: French, Belgian
Associated cuisines: French, Belgian
Area: Nord-Pas-de-Calais, Flanders, Hainaut
Countries: France, Belgium
Region: Western Europe
Other names: es - Spanish: Hochepot
fr - French: Hochepot
jv - Javanese: Hochepot
la - Latin: Hochepot
nl - Dutch: Hutsepot

This dish is a stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. The stewed vegetables are served whole.
Patlıcanlı kebap
Category: skewer (grilled skewer)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: كباب باذنجان
ca - Catalan: Patlıcanlı kebap
jv - Javanese: Patlıcanlı kebap
ku - Kurdish: Biraşka bi bacanreşkê
tr - Turkish: Patlıcan kebabı

This dish consists of pieces of eggplant layered alternately with fine-chopped (not minced) meat such as beef and lamb. It may be assembled on a skewer and cooked over a fire.
Jota
Category: stew (beans stew)
Cuisine: Istrian
Associated cuisines: Italian, Croatian, Slovenian
Area: Istria, Friuli-Venezia Giulia
Countries: Italy, Croatia, Slovenia
Region: Southern Europe
Other names: de - German: Jota
el - Greek: Βραστό της Ίστρια
fr - French: Jota
hr - Croatian: Istarska jota
it - Italian: Jota
ja - Japanese: ヨタ
ko - Korean: 요타
mk - Macedonian: Истарска јота
sl - Slovenian: Jota

This dish is a stew made with beans and sauerkraut or sour turnip, potatoes, bacon, and spare ribs.
Kadhi
Category: stew (yogurt)
Cuisine: Indian
Associated cuisines: Indian
Area: Rajasthan
Countries: India
Region: Southern Asia
Other names: as - Assamese: কঢ়ী
bn - Bangla: কড়ি
fr - French: Kadhi
gu - Gujarati: કઢી
hi - Hindi: कढ़ी
jv - Javanese: Kadhi
kn - Kannada: ಕಢಿ
mai - Maithili: कढ़ी
mr - Marathi: कढी
pa - Punjabi: ਕੜ੍ਹੀ

This dish is a yogurt-based dish made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy.
Kaldereta
Category: stew (goat stew)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Kaldereta
es - Spanish: Kaldereta
fr - French: Kaldereta
ja - Japanese: カルデレータ
jv - Javanese: Kaldereta
tl - Tagalog: Kaldereta
war - Waray: Caldereta
zh - Chinese: 卡爾德拉塔

This dish is a stew where the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers.
Kalops
Category: stew (beef stew)
Cuisine: Swedish, Finnish
Associated cuisines: Swedish, Finnish
Area: Sweden, Finland
Countries: Sweden, Finland
Region: Northern Europe
Other names: sv - Swedish: Kalops

This dish is a beef stew that contains beef, onion, allspice, bay leaf, and other spices. It is often served with boiled potatoes and pickled beetroot.
Kapuska
Category: stew (cabbage stew)
Cuisine: Turkish
Associated cuisines: Turkish, Balkan
Area: Thrace, Balkans
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: كبسكة
ca - Catalan: Kapuska
es - Spanish: Kapuska
fr - French: Kapuska
jv - Javanese: Kapuska
ku - Kurdish: Goştekelem
ta - Tamil: காபஸ்கா உணவு
tr - Turkish: Kapuska

This dish is a cabbage stew that is known to be a dish for the poor.
Karelian hot pot
Category: stew (meat stew)
Cuisine: Karelian
Associated cuisines: Karelian, Finnish
Area: Karelia, Finland
Countries: Finland, Russia
Region: Northern Europe
Other names: de - German: Karelischer Fleischtopf
fi - Finnish: Karjalanpaisti
ko - Korean: 카리알란파이스티
pl - Polish: Karjalanpaisti
ru - Russian: Рагу по-карельски
sv - Swedish: Karelsk stek
uk - Ukrainian: Карельське гаряче
zh - Chinese: 卡累利阿炖肉

This dish is a traditional meat stew prepared using a combination of pork and beef, but elk or lamb can also be used.
Khoresh karafs
Category: stew (celery stew)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: fa - Persian: خورش کرفس
nb - Norwegian Bokmål: Khoresh karafs

This dish is a traditional stew with celerty as the main part of the dish.
Kig ha farz
Category: stew (meat stew)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: br - Breton: Kig-ha-farz
cy - Welsh: Kig-ha-farz
es - Spanish: Kig ha farz
fr - French: Kig ha farz
ja - Japanese: キッカ・ファルス
jv - Javanese: Kig ha farz
sq - Albanian: Kig ha farz

This dish is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding.
Korma
Category: stew (meat stew, yogurt)
Cuisine: Indian
Associated cuisines: Indian, Bangladeshi
Area: India
Countries: India
Region: Southern Asia
Other names: ar - Arabic: قورمة
as - Assamese: কোৰ্মা
bn - Bangla: কোর্মা
ceb - Cebuano: Kormā
de - German: Korma
en-simple - Simple English: Korma
es - Spanish: Korma
fa - Persian: کورما
fr - French: Korma
he - Hebrew: קורמה
id - Indonesian: Korma
it - Italian: Korma
ja - Japanese: コルマ
jv - Javanese: Korma
ka - Georgian: კორმა
ko - Korean: 코르마
ku - Kurdish: Qelî
la - Latin: Kormā
mai - Maithili: चिकन कोरमा
ml - Malayalam: കുറുമ
ms - Malay: Korma
pl - Polish: Korma
pnb - Western Punjabi: قورما
pt - Portuguese: Korma
ru - Russian: Корма
sv - Swedish: Korma
ta - Tamil: குர்மா
th - Thai: แกงกุรุหม่า
tl - Tagalog: Korma
uk - Ukrainian: Корма
ur - Urdu: قورمہ

This dish is a stew consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Kuru fasulye
Category: stew (beans stew)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: قورو فاصولية
ca - Catalan: Kuru fasulye
de - German: Kuru Fasulye
fr - French: Kuru fasulye
ko - Korean: 쿠루 파술리에
tr - Turkish: Kuru fasulye
uz - Uzbek: Kuru fasulye

This dish is premarily made with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used.
Kuurdak
Category: stew (meat stew)
Cuisine: Kazakh
Associated cuisines: Kazakh
Area: Kazakhstan
Countries: Kazakhstan
Region: Central Asia
Other names: fr - French: Kuurdak
it - Italian: Kuurdak
kk - Kazakh: Қуырдақ
ky - Kyrgyz: Куурдак
ms - Malay: Kuurdak
ro - Romanian: Kuurdak
ru - Russian: Куурдак
sv - Swedish: Kuurdak
uk - Ukrainian: Куурдак
uz - Uzbek: Qovurdoq
vi - Vietnamese: Kuurdak

This dish is usually described as stewed brown meat.
Lancashire hotpot
Category: stew (hot pot)
Cuisine: British
Associated cuisines: British
Area: England
Countries: England
Region: Northern Europe
Other names: es - Spanish: Lancashire hotpot
id - Indonesian: Lancashire Hotpot
it - Italian: Lancashire hotpot
ja - Japanese: ランカシャー・ホットポット
nl - Dutch: Lancashire hotpot
pl - Polish: Lancashire hotpot
ru - Russian: Ланкаширский хотпот
tr - Turkish: Lancashire güveci
uz - Uzbek: Lankashir xotpoti

This dish consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.
Läskisoosi
Category: stew (pork stew)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Finland
Countries: Finland
Region: Northern Europe
Other names: fi - Finnish: Sianlihakastike

The dish is made of pork belly fried in butter with onions and flour, stirred in water with salt and pepper. It is often served with mashed potato, pickled cucumber and lingonberry.
Lecsó
Category: stew (vegetable stew)
Cuisine: Hungarian
Associated cuisines: Hungarian
Area: Hungary
Countries: Hungary
Region: Eastern Europe
Other names: az - Azerbaijani: Leço
be-tarask - Belarusian (Taraškievica orthography): Леча
cs - Czech: Lečo
de - German: Letscho
el - Greek: Λέτσο
eo - Esperanto: Leĉo
es - Spanish: Letscho
eu - Basque: Lecsó
he - Hebrew: לצ'ו
hu - Hungarian: Lecsó
hy - Armenian: Լեչո
ja - Japanese: レチョー
jv - Javanese: Lecsó
ka - Georgian: ლეჩო
nl - Dutch: Lecsó
pl - Polish: Leczo
ru - Russian: Лечо
sv - Swedish: Lecsó
uk - Ukrainian: Лечо

The dish is a thick vegetable ragout or stew which contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe.
Lobster stew
Category: soup (seafood soup)
Cuisine: Spanish
Associated cuisines: Spanish, American
Area: Menorca, Maine
Countries: Spain, United States
Region: Northern America
Other names: ca - Catalan: Caldera de llagosta
es - Spanish: Caldereta de langosta
fr - French: Caldereta de langosta
jv - Javanese: Lobster godhog

The dish is composed of a lobster, a sofrito, onions, tomatoes, garlic and parsley, boiled then eaten with thin slices of bread.
Locro
Category: stew (vegetable stew, meat stew)
Cuisine: Andean
Associated cuisines: Peruvian, Bolivian, Ecuadorian, Argentinian, Paraguayan, Chilean, Colombian
Area: Andes mountain range
Countries: Peru, Bolivia, Ecuador, Chile, Paraguay, Argentina, Colombia
Region: South America
Other names: ca - Catalan: Locro
de - German: Locro
eo - Esperanto: Lokro
es - Spanish: Locro
eu - Basque: Lokro
fr - French: Locro
he - Hebrew: לוקרו
it - Italian: Locro
ja - Japanese: ロクロ
jv - Javanese: Locro
ko - Korean: 로크로
pt - Portuguese: Locro
qu - Quechua: Luqru
ru - Russian: Локро
uk - Ukrainian: Локро

The dish is a hearty thick squash stew.