worldcuisines/food-kb-v1.1 huggingface dataset:
Omelette
Category: egg (omelet)
Cuisine: Iranian
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: an - Aragonese: Tortiella floixa
ar - Arabic: العجة
arz - Egyptian Arabic: اومليت
az - Azerbaijani: Omlet
be - Belarusian: Амлет
be-tarask - Belarusian (Taraškievica orthography): Амлет
bg - Bulgarian: Омлет
bjn - Banjar: Intalu dadar
bn - Bangla: ডিম ভাজি
br - Breton: Alumenn
ca - Catalan: Truita d'ous
cs - Czech: Omeleta
da - Danish: Æggekage
de - German: Omelett
el - Greek: Ομελέτα
en-simple - Simple English: Omelette
eo - Esperanto: Omleto
es - Spanish: Tortilla francesa
et - Estonian: Omlett
eu - Basque: Arrautzopil
fa - Persian: املت
fi - Finnish: Munakas
fr - French: Omelette
gd - Scottish Gaelic: Bonnach-uighe
gl - Galician: Tortilla francesa
he - Hebrew: חביתה
hr - Croatian: Omlet
hu - Hungarian: Omlett
hy - Armenian: Օմլետ
id - Indonesian: Telur dadar
io - Ido: Omleto
it - Italian: Omelette
ja - Japanese: オムレツ
jv - Javanese: Omelèt
ka - Georgian: ომლეტი
kk - Kazakh: Табиғи омлет
kn - Kannada: ಆಮ್ಲೆಟ್
ko - Korean: 오믈렛
ksh - Colognian: Omelett
ku - Kurdish: Arxavk
la - Latin: Sphungatum
lo - Lao: ໄຂ່ຈຽວ
lt - Lithuanian: Omletas
lv - Latvian: Omlete
mk - Macedonian: Омлет
ml - Malayalam: ഓംലെറ്റ്
mr - Marathi: आम्लेट
ms - Malay: Telur dadar
myv - Erzya: Алпача
nb - Norwegian Bokmål: Omelett
nl - Dutch: Omelet
nn - Norwegian Nynorsk: Omelett
pa - Punjabi: ਆਮਲੇਟ
pl - Polish: Omlet
pnb - Western Punjabi: آملیٹ
pt - Portuguese: Omelete
ro - Romanian: Scrob
ru - Russian: Омлет
scn - Sicilian: Pisciuòvu
si - Sinhala: ඔම්ලට්
sq - Albanian: Omleta
sr - Serbian: Омлет
su - Sundanese: Goréng endog
sv - Swedish: Omelett
te - Telugu: పొరటు
th - Thai: ไข่เจียว
tl - Tagalog: Torta
tr - Turkish: Omlet
uk - Ukrainian: Омлет
ur - Urdu: آملیٹ
uz - Uzbek: Omlet
vi - Vietnamese: Ốp lết
wuu - Wu: 杏利蛋
yue - Cantonese: 奄列
zh - Chinese: 奄列

This is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. There are many variations of this dish based on different cuisines.
Onsen tamago
Category: egg (boiled egg)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Onsen tamago
de - German: Onsen-Tamago
es - Spanish: Onsen tamago
fr - French: Onsen-tamago
hu - Hungarian: Onszen tamago
id - Indonesian: Onsen tamago
ja - Japanese: 温泉卵
ko - Korean: 온센타마고
th - Thai: ไข่อนเซ็ง
vi - Vietnamese: Onsen tamago
zh - Chinese: 溫泉蛋

This dish is essentially an egg boiled at low temperatures in hot spring water. It has a unique texture, with the white resembling a delicate, milky custard and the yolk firm but creamy, due to the different solidifying temperatures of the yolk and white. The egg is poached in its shell and served without the shell, typically in a small cup with a broth and soy sauce.
Ovos moles
Category: sweets, dessert (pastry)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Aveiro
Countries: Portugal
Region: Southern Europe
Other names: cs - Czech: Ovos moles
de - German: Ovos Moles
es - Spanish: Ovos moles de Aveiro
fr - French: Œufs mous d'Aveiro
he - Hebrew: אובוש מולש
id - Indonesian: Ovos moles
it - Italian: Ovos moles de Aveiro
jv - Javanese: Ovos moles
nl - Dutch: Ovos moles
pl - Polish: Ovos moles
pt - Portuguese: Ovos moles de Aveiro
ru - Russian: Овуш-молеш-де-Авейру
zh - Chinese: 阿威罗软蛋

The dish is a traditional sweet pastry, made from a mixture of egg yolks and sugar, sometimes with chocolate. This filling is encased in rice paper or wheat flour shells, often shaped like nautical symbols such as shells.
Oyster omelette
Category: egg, seafood (omelette, oyster)
Cuisine: Chinese
Associated cuisines: Chinese, Taiwanese, Filipino, Thai, Singaporean, Malaysian
Area: China, Taiwan, Philippines, Thailand, Singapore, Malaysia
Countries: China, Taiwan, Philippines, Thailand, Singapore, Malaysia
Region: South Eastern Asia
Other names: de - German: Austernomelett
es - Spanish: Tortilla de ostra
fr - French: Omelette aux huîtres
id - Indonesian: Telur dadar tiram
it - Italian: Omelette di ostriche
ja - Japanese: 蚵仔煎
ko - Korean: 어아찌안
la - Latin: Ova spongia ex ostreis
ms - Malay: Telur dadar tiram
nan - Minnan: Ô-á-chian
nb - Norwegian Bokmål: Østersomelett
th - Thai: หอยทอด
tl - Tagalog: Tortang talaba
uk - Ukrainian: Омлет з устриць
vi - Vietnamese: Hàu ốp lết
yue - Cantonese: 蠔仔餅
zh - Chinese: 蚵仔煎

The dish is an omelette filled primarily with small oysters, with starch (often sweet potato starch) mixed into the egg batter for a thicker consistency. It is often fried in pork lard, and some variations include a savory sauce poured on top. Spicy or chili sauce with lime juice is often added for extra flavor.
Panagyurishte-style eggs
Category: egg (poached egg)
Cuisine: Bulgarian
Associated cuisines: Bulgarian
Area: Panagyurishte
Countries: Bulgaria
Region: Eastern Europe

This dish is made by poaching eggs and serving them over a bed of yogurt mixed with garlic. The dish is topped with melted butter, paprika, and sometimes crumbled white brined cheese (like sirene). It’s a simple yet flavorful dish, typically enjoyed as a savory breakfast or light meal and eaten warm.
Poached egg
Category: egg (poached egg)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: بيض بوشيه
ast - Asturian: Güevu escalfáu
bcl - Central Bikol: Poached egg
bg - Bulgarian: Яйца по панагюрски
ca - Catalan: Ou escalfat
cs - Czech: Ztracené vejce
cy - Welsh: Ŵy wedi ei botsio
de - German: Verlorene Eier
en-simple - Simple English: Poached egg
es - Spanish: Huevo escalfado
eu - Basque: Arrautza eskalfatu
fa - Persian: تخم‌مرغ تنگاب‌پز
fi - Finnish: Uppomuna
fr - French: Œuf poché
he - Hebrew: ביצה עלומה
id - Indonesian: Telur apung
it - Italian: Uovo in camicia
ja - Japanese: ポーチドエッグ
jv - Javanese: Endhog ceplok
ko - Korean: 물수란
ms - Malay: Telur carak
nl - Dutch: Gepocheerd ei
pl - Polish: Jajko w koszulce
pt - Portuguese: Ovos escalfados
ru - Russian: Яйцо пашот
sv - Swedish: Förlorade ägg
th - Thai: ไข่ดาวน้ำ
uk - Ukrainian: Яйця в сорочечках
wuu - Wu: 水潽蛋
yue - Cantonese: 波蛋
zh - Chinese: 水煮嫩蛋

The dish involves cooking an egg outside its shell by submerging in liquid (such as water or milk or wine etc.) or steaming, resulting in a more delicately cooked egg compared to higher-temperature methods like boiling.
Pickled egg
Category: egg (boiled egg, pickle)
Cuisine: American
Associated cuisines: American, German
Area: United States
Countries: United States
Region: Northern America
Other names: da - Danish: Solæg
de - German: Solei
es - Spanish: Solei
fa - Persian: ترشی تخم‌مرغ
fr - French: Œufs au vinaigre
he - Hebrew: ביצה כבושה
hy - Armenian: Մարինացված ձու
it - Italian: Uova in salamoia
jv - Javanese: Acar endhog
ro - Romanian: Ou murat
ru - Russian: Маринованные яйца
uz - Uzbek: Marinadlangan tuxumlar

This dish consists of hard-boiled eggs cured in vinegar or brine, originally created for preservation. They are a popular snack or appetizer, especially in pubs and bars. After boiling, the eggs are shelled and submerged in a solution of vinegar, salt, spices, and seasonings, with variations that can add sweet or spicy flavors.
Pavlova
Category: sweets, dessert (sweets, dessert, confectionery)
Cuisine: Australian, New Zealand
Associated cuisines: Australian, New Zealand
Area: Australia, New Zealand
Countries: Australia, New Zealand
Region: Australia and New Zealand
Other names: an - Aragonese: Pavlova
ar - Arabic: بافلوفا
az - Azerbaijani: Pavlova tortu
cs - Czech: Pavlova
da - Danish: Pavlova
de - German: Pavlova
el - Greek: Πάβλοβα
en-simple - Simple English: Pavlova
es - Spanish: Pavlova
fa - Persian: پاولوا
fi - Finnish: Pavlova
fr - French: Pavlova
he - Hebrew: פבלובה
hy - Armenian: Պավլովա
it - Italian: Pavlova
ja - Japanese: パヴロヴァ
jv - Javanese: Pavlova
ka - Georgian: პავლოვა
ko - Korean: 파블로바
lo - Lao: ແພຟໂລວາ
lv - Latvian: Pavlovas kūka
ms - Malay: Pavlova
nb - Norwegian Bokmål: Pavlova
nl - Dutch: Pavlovataart
pl - Polish: Pavlova
pt - Portuguese: Pavlova
ru - Russian: Павлова
sr - Serbian: Павлова
sv - Swedish: Pavlova
th - Thai: แพฟโลวา
tr - Turkish: Pavlova tatlısı
uk - Ukrainian: Торт «Павлова»
vi - Vietnamese: Pavlova
zh - Chinese: 巴甫洛娃蛋糕

The dish is a meringue-based dessert, taking the form of a cake-like circular block of baked meringue. It has a crisp crust and is soft, light inside usually topped with fruit and whipped cream.
Pastel de Tentúgal
Category: sweets, pastry (pastry)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Tentúgal
Countries: Portugal
Region: Southern Europe
Other names: de - German: Pastel de Tentúgal
he - Hebrew: פסטל דה טנטוגל
pt - Portuguese: Pastel de Tentúgal
ru - Russian: Паштел-де-Тентугал
uk - Ukrainian: Паштел-де-Тентугал

This dish is a pastry filled with a mixture of egg yolks and sugar, wrapped in a paper-thin dough. It is typically served dusted with powdered sugar and is a popular dessert.
Chhurpi
Category: cheese (cheese)
Cuisine: Nepalese
Associated cuisines: Nepalese, Bhutanese
Area: Himalayan region
Countries: Nepal, Bhutan
Region: Southern Asia
Other names: awa - Awadhi: छुर्पी
ca - Catalan: Chhurpi
de - German: Churbi
es - Spanish: Chhurpi
fa - Persian: چهورپی
fr - French: Chhurpi
it - Italian: Chhurpi
kn - Kannada: ಛುರ್ಪಿ
ne - Nepali: छुर्पी
nl - Dutch: Chhurpi
pt - Portuguese: Chhurpi
ru - Russian: Чхурпи
te - Telugu: చుర్పి
uk - Ukrainian: Чхурпі

This is a dairy product made from buttermilk, which is boiled, and the solid mass is separated from the liquid and drained in a cloth. The resulting soft, white product resembles ricotta and has a neutral taste, often fermented for a tangy flavor. To make the hard variety, the soft chhurpi is pressed in a jute bag to remove excess water, dried, cut into cubes, and hung over fire to further harden.
Sha phaley
Category: bread (stuffed bread)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: Bhutan, China, India, Nepal, Pakistan
Region: Southern Asia
Other names: ko - Korean: 샤 발레
ne - Nepali: शा फाले

The dish consists of bread stuffed with seasoned meat and cabbage, which is then fashioned into semi-circular or circular shapes and which according to regional variations is either deep fried or pan fried like pot stickers.
Sinki
Category: vegetable (fermented vegetable)
Cuisine: Nepalese, Bhutanese
Associated cuisines: Nepalese, Bhutanese
Area: Nepal, Bhutan
Countries: Nepal, Bhutan
Region: Southern Asia
Other names: fr - French: Sinki
kn - Kannada: ಸಿಂಕಿ
ne - Nepali: सिन्की

This dish is a preserved fermented vegetable made from radish tap roots. To prepare the dish, aged radish slivers are pressed into a hole lined with bamboo and straw, covered with vegetation, rocks, wood, and mud, and then allowed to cure for about a month. After curing, the preserved radish is sun-dried and can be stored for several years.
Kinema
Category: soybeans (fermented beans)
Cuisine: Nepalese, Bhutanese, Indian
Associated cuisines: Nepalese, Bhutanese, Indian
Area: Nepal, Bhutan, India
Countries: Nepal, Bhutan, India
Region: Southern Asia
Other names: fr - French: Kinema
ja - Japanese: キネマ
kn - Kannada: ಕಿನೇಮಾ
ne - Nepali: किनेमा
ru - Russian: Кинема

The dish is made by boiling soybeans and then fermenting them. The fermentation process gives kinema a distinct aroma. It is typically used in various dishes, including curries, salads, and as a savoury dip or a pungent side dish to be consumed along with rice or bread.
Gundruk
Category: vegetable (fermented vegetable)
Cuisine: Nepalese, Indian
Associated cuisines: Nepalese, Indian
Area: Nepal, India
Countries: Nepal, India
Region: Southern Asia
Other names: es - Spanish: Gundruk
hi - Hindi: गुन्द्रुक
kn - Kannada: ಗುಂದ್ರುಕ್
ne - Nepali: गुन्द्रुक

The dish is obtained from the fermentation of leafy vegetables sometimes mixed with the roots as well. It is served as a side dish with the main meal and is also used as an appetizer.
Dhindo
Category: porridge (porridge)
Cuisine: Nepalese
Associated cuisines: Nepalese
Area: Nepal
Countries: Nepal
Region: Southern Asia
Other names: dty - Doteli: ढिँडो
jv - Javanese: Dhindo
ne - Nepali: ढिँडो
uk - Ukrainian: Дхіндо

This dish is made by gradually adding flour to boiling water while stirring, typically using buckwheat or millet flour. It is served with various accompaniments, such as lentils, curries, and condiments, and is eaten by forming small balls and dipping them into soups or liquids.
Aloo mutter
Category: curry (vegetables)
Cuisine: Indian Subcontinent
Associated cuisines: Indian Subcontinent
Area: Indian subcontinent
Countries: Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka
Region: Southern Asia
Other names: bn - Bangla: আলু মটর
fr - French: Aloo matar
he - Hebrew: אלו מאטר
hi - Hindi: आलू मटर
jv - Javanese: Aloo mutter
ta - Tamil: உருளைக்கிழங்கு பட்டாணி குழம்பு

It is a vegetarian dish made from potatoes and peas in a mildly spiced, creamy tomato-based gravy, typically prepared with garlic, ginger, onion, and various spices. It is commonly served in restaurants, available in ready-to-eat packets, and can also be used as a filling in some variations of crepes.
Baked beans
Category: beans (baked beans)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: bg - Bulgarian: Печен боб
br - Breton: Baked beans
de - German: Baked Beans
en-simple - Simple English: Baked beans
es - Spanish: Baked beans
fa - Persian: لوبیا پخته
fr - French: Baked beans
it - Italian: Baked beans
ja - Japanese: ベイクドビーンズ
jv - Javanese: Kacang panggang
ko - Korean: 베이크트 빈즈
nb - Norwegian Bokmål: Brune bønner
tr - Turkish: Fırın fasulyesi
uk - Ukrainian: Запечена квасоля
vi - Vietnamese: Đậu nướng
yue - Cantonese: 茄汁焗豆
zh - Chinese: 焗豆

This dish consists of the vegetable parboiled and then baked in sauce at a low temperature for a long period of time. It may be cooked through a steaming process as well.
Bandeja paisa
Category: platter (beans, rice, meat)
Cuisine: Colombian
Associated cuisines: Colombian
Area: Colombia
Countries: Colombia
Region: South America
Other names: an - Aragonese: Bandeja paisa
ca - Catalan: Bandeja paisa
es - Spanish: Bandeja paisa
fa - Persian: بندیجا پایسا
fr - French: Bandeja paisa
gl - Galician: Bandeja paisa
it - Italian: Bandeja paisa
ja - Japanese: バンデハパイサ
jv - Javanese: Bandeja paisa
ko - Korean: 반데하 파이사
nb - Norwegian Bokmål: Bandeja paisa
uk - Ukrainian: Бандеха паїса

This dish is characterized by a generous variety of foods, including red beans cooked with pork, white rice, ground meat, chicharrón, a fried egg, ripe plantain, chorizo, arepa, hogao sauce, black pudding, avocado, and lemon. It is typically served on a platter or tray.
Bap
Category: rice (boiled rice)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ckb - Central Kurdish: باپ
hu - Hungarian: Pap
id - Indonesian: Bap
it - Italian: Bap
ja - Japanese: パッ
jv - Javanese: Bap
ko - Korean: 밥
ms - Malay: Bap
tr - Turkish: Bap
uk - Ukrainian: Бап
yue - Cantonese: 韓式飯

This dish is a term for cooked rice made by boiling rice or other grains, such as black rice, barley, sorghum, millets, and beans, until the water is absorbed. Various ingredients like vegetables, seafood, and meat can be added to create different variants of this dish.
Bean chip
Category: snack (dehydrated food, fried food)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: fa - Persian: چیپس لوبیا
jv - Javanese: Kripik buncis

This dish consists of chips made primarily from various beans, offering higher fiber and protein than corn or potato chips. They can be deep-fried or baked, often seasoned, and are made by blending soaked beans into a dough, steaming it, and then frying the slices, typically served with dips.
Wandouhuang
Category: sweets, dessert (sweets, dessert)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Beijing
Countries: China
Region: Eastern Asia

This is a light and refreshing paste-like cake made from yellow peas or yellow pea flour, water, and sugar, with a slightly sweet taste. Traditionally associated with spring.
Vegetarian chili
Category: stew (vegetable stew)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: ar - Arabic: تشيلي كون كارني
be - Belarusian: Чылі кон карнэ
bg - Bulgarian: Чили кон карне
ca - Catalan: Xili
cs - Czech: Chili con carne
da - Danish: Chili con carne
de - German: Chili con Carne
el - Greek: Τσίλι
en-simple - Simple English: Chili con carne
eo - Esperanto: Kapsiketa viandaĵo
es - Spanish: Chili con carne
fa - Persian: چیلی کون کارنه
fi - Finnish: Chili
fr - French: Chili
he - Hebrew: צ'ילי קון קרנה
it - Italian: Chili con carne
ja - Japanese: チリコンカーン
jv - Javanese: Chili
ka - Georgian: ჩილი კონ კარნე
ko - Korean: 칠리
la - Latin: Capsicum e carne
nb - Norwegian Bokmål: Chili con carne
nl - Dutch: Chili
pl - Polish: Chili con carne
pt - Portuguese: Chili com carne
ro - Romanian: Chili
ru - Russian: Чили кон карне
sc - Sardinian: Tzili cun petza
sv - Swedish: Chili con carne
th - Thai: ชิลิกอนการ์เน
tr - Turkish: Chili
uk - Ukrainian: Чилі
vi - Vietnamese: Chili
zh - Chinese: 辣肉酱

The dish is made by omitting meat in the stew or replacing it with alternatives like textured vegetable protein, tofu, or starchy vegetables, and typically includes beans, with possible additions of corn, squash, mushrooms, or beets.
Tortillitas de camarones
Category: snack (fritter, fried food)
Cuisine: Andalusian
Associated cuisines: Spanish
Area: Andalusia
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Truita de gambetes
es - Spanish: Tortillita de camarones
it - Italian: Tortillitas de camarones
la - Latin: Tortillita de camarones
pt - Portuguese: Bolinho de camarão

The dish is a type of shrimp fritters made with a batter of wheat flour, chickpea flour, water, onion, parsley, shrimp, salt, and pepper. The batter is fried in olive oil until golden and is typically served with small side dishes.
Tomato omelette
Category: pancake (pancake)
Cuisine: Maharashtrian
Associated cuisines: Indian
Area: Maharashtra
Countries: India
Region: Southern Asia
Other names: fa - Persian: املت گوجه‌فرنگی
jv - Javanese: Omelèt tomat
ta - Tamil: தக்காளி ஆம்லெட்
uz - Uzbek: Pomidorli omlet

This is a vegan breakfast dish, made primarily from chickpea flour or batter with added tomatoes, onions, and green chillies. The batter is cooked on a skillet until golden and is typically served hot with condiments.
Texas caviar
Category: salad (bean salad)
Cuisine: Texan
Associated cuisines: American
Area: Texas
Countries: United States
Region: Northern America
Other names: es - Spanish: Caviar texano

The dish is a bean salad consisting of black eyed peas that are lightly pickled in vinaigrette-style dressing, commonly served as a dip with tortilla chips.
Tavče gravče
Category: beans (baked beans)
Cuisine: North Macedonian
Associated cuisines: North Macedonian
Area: North Macedonia
Countries: North Macedonia
Region: Southern Europe
Other names: az - Azerbaijani: Tavçe qravçe
be - Belarusian: Таўча граўча
be-tarask - Belarusian (Taraškievica orthography): Таўча граўча
bg - Bulgarian: Тавче гравче
bs - Bosnian: Tavče-gravče
cs - Czech: Tavče gravče
el - Greek: Φασουλοταβάς
es - Spanish: Tavče Gravče
fa - Persian: تاوچه گراوچه
fr - French: Tavče gravče
hr - Croatian: Gravče na tavče
hy - Armenian: Տավչե գրավչե
jv - Javanese: Tavčé gravčé
ko - Korean: 타프체 그라프체
ku - Kurdish: Tavče Gravče
mk - Macedonian: Тавче-гравче
pl - Polish: Tawcze grawcze
ru - Russian: Тавче гравче
sh - Serbo-Croatian: Tavče-gravče
sl - Slovenian: Tavče gravče
sq - Albanian: Tavçe Grafçe
sr - Serbian: Тавче на гравче
uk - Ukrainian: Тавче гравче
uz - Uzbek: Tavche gravche
zh - Chinese: 塔維斯格拉維斯

This dish is made with fresh beans, often served baked in an unglazed earthenware pot.
Lentil soup
Category: soup (bean soup)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: am - Amharic: ምስር ወጥ
ar - Arabic: شوربة عدس
arz - Egyptian Arabic: شوربة عدس
az - Azerbaijani: Mərcimək şorbası
ca - Catalan: Mercimek çorba
cs - Czech: Čočková polévka
de - German: Linsensuppe
el - Greek: Φακές
en-simple - Simple English: Lentil soup
es - Spanish: Sopa de lentejas
eu - Basque: Dilista-zopa
fa - Persian: سوپ عدس
fi - Finnish: Linssikeitto
he - Hebrew: מרק עדשים
hy - Armenian: Ոսպով ապուր
id - Indonesian: Sup miju-miju
it - Italian: Zuppa di lenticchie
ja - Japanese: レンズ豆のスープ
jv - Javanese: Sop lentil
ko - Korean: 렌즈콩 수프
ku - Kurdish: Şorbenîsk
lt - Lithuanian: Lęšienė
nl - Dutch: Linzensoep
pl - Polish: Zupa soczewicowa
pt - Portuguese: Sopa de lentilhas
ru - Russian: Чечевичный суп
sr - Serbian: Супа од сочива
tr - Turkish: Mercimek çorbası
uk - Ukrainian: Сочевичний суп
uz - Uzbek: Yasmiq shoʻrvasi
yue - Cantonese: 蘭度豆湯
zh - Chinese: 小扁豆汤

This is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. Further various common flavourings such as garlic, bay leaf, cumin, olive oil etc. can be added.
Liangfen
Category: porridge (porridge)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Liangfen
es - Spanish: Liangfen
jv - Javanese: Liangfen
ko - Korean: 량펀
ug - Uyghur: لەڭپۇڭ
zh - Chinese: 凉粉

This dish, generally white or off-white in color, translucent and think, is made from starch jelly, typically served cold with a savory sauce. Generally made from mung bean starch but can also be made from pea or potato starch, the translucent strips are seasoned with ingredients like soy sauce, vinegar, and chili oil.
Edamame
Category: soybeans (soybeans)
Cuisine: Japanese, Chinese
Associated cuisines: Japanese, Chinese
Area: Japan, China
Countries: Japan, China
Region: Eastern Asia
Other names: ar - Arabic: إداماميه
ca - Catalan: Edamame
da - Danish: Edamame
de - German: Edamame
eo - Esperanto: Edamame
es - Spanish: Edamame
fa - Persian: ادامامه
fr - French: Edamame
he - Hebrew: אדממה
hy - Armenian: Էդամամե
id - Indonesian: Edamame
it - Italian: Edamame
ja - Japanese: 枝豆
ko - Korean: 풋콩
nl - Dutch: Edamame
pl - Polish: Edamame
pt - Portuguese: Edamame
ru - Russian: Эдамамэ
th - Thai: ถั่วแระ
tr - Turkish: Edamame
ug - Uyghur: سېرىق پۇرچاق
uk - Ukrainian: Едамаме
uz - Uzbek: Edamame
vi - Vietnamese: Edamame
yue - Cantonese: 枝豆
zh - Chinese: 毛豆

This dish is made from immature soybeans served in their pods, typically boiled or steamed and seasoned with salt. Rich in vitamins, dietary fiber, and isoflavones, it is popular worldwide as a side dish, appetizer, or ingredient in various sweet and savory dishes.
Judd mat Gaardebounen
Category: beans, meat (beans, pork)
Cuisine: Luxembourgish
Associated cuisines: Luxembourgish
Area: Luxembourg
Countries: Luxembourg
Region: Western Europe
Other names: ca - Catalan: Judd mat Gaardebounen
fr - French: Judd mat Gaardebounen
id - Indonesian: Judd mat Gaardebounen
jv - Javanese: Judd mat Gaardebounen
lb - Luxembourgish: Judd mat Gaardebounen
ms - Malay: Judd mat Gaardebounen
ru - Russian: Свиная шейка с конскими бобами
uk - Ukrainian: Свиняча шийка з кінськими бобами
uz - Uzbek: Boqla loviya bilan choʻchqa boʻyni
vi - Vietnamese: Judd mat Gaardebounen

This is a dish featuring cured or smoked pork collar cooked with leeks, carrots, celery, and cloves, often enhanced with herbs and a glass of wine. The dish is served with beans in a sauce made from onion, butter, and meat stock, and typically includes sliced pork arranged on a plate, accompanied by boiled potatoes and either wine or beer.