Glossary L

Llajua refers to Bolivian fiercely hot sauce made from local variety of small chili peppers called Locotos, tomatoes and herbs. It is one of the most popular sauce which is served as a condiment throughout the Bolivia. Llajua is also spelled Llajwa.

Lugano Olives refer to the Italian salty black olives which are sometimes packed with olive leaves. This variety of olive is mostly popular at tastings.

Deutsch: Zitronenreis / Español: Arroz con limón / Português: Arroz de Limão / Français: Riz au citron / Italiano: Riso al limone /

Lemon Rice refers to a dish from south India, but particularly a native rice dish from Tamil Nadu. It is made from raw rice, lemon salt, turmeric powder, red chilly, oil, ginger, and asafoetida. Lemon rice is seasoned with mustard, and garnished with curry leaves. Lemon rice is ideally served with Papadam (Papad) and Achaar (pickle)

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Lahana refers to "Cabbage" in Armenia. Lahana also refers to a Cyprus a green vegetable similar to spinach but not so sweet. Likewise, Lahana is a Turkish word for Cabbage which is used in dishes like Lahana Sarma Etli

List of Russian Appetizers Appetizers are normally eaten before the main course and at times are accompanied with an alcoholic drink. Seledka pod shuboy (Herring in sheepskin coat) - are small pieces of the herring mixed with the boiled potato, beet, carrot and mayonnaise. Ykra (Salmon caviar) - the red or black caviar is the traditional Russian appetizer. The Black caviar is far more expensive. Normally served on ice. Russians prefer to consume caviar with toasts with butter. Soleniye Ogurscy (Salted cucumbers) - small or medium size cucumbers that were kept in the salted water with spices for several weeks. It is a traditional vodka snack. Svejie Ovoshy (Fresh vegetables) - the vegetable salad made of cucumbers, tomatoes and onions. Generally prepared with vinegar or oil. Kvashennaya Kapusta (Salted cabbage) - another vodka snack. The pickled/salted cabbage is being kept in the jar for the several days with berries, salt and spices.

Laiton is another French culinary term for "Agneau Blanc ", a kind of lamb which is slaughtered when it is 70 – 150 days old , and weighs 20 to 25 kilograms (44 to 55 pounds).