Glossary L
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Lor Peyniri refers to Turkish soft, uncured, unsalted white goat's cheese similar to cottage cheese. Lor Peyniri is made similar from the whey left over from making Kasar Peynir. After the whey is boiled and strained from the curd, the remaining protein is curdled. It is used to fill or stuffed the popular Börek, a kind of Turkish pastry and is the basic ingredient for making the traditional Turkish desserts called Lor Tatlisi.
Lor Peyniri can also be served for breakfast or as a part of a Meze mixed with various herbs and spices. Example of an appetizer using Lor Peyniri is Lor Peyniri Ezmeli Kanape or Lor cheese spread on rye bread.
English: Book-Book / Deutsch: Buch-Buch / Español: Libro-Libro / Português: Livro-Livro / Français: Livre-Livre / Italiano: Libro-Libro /
Libro-Libro refers to a kind of tripe from the third stomach of the cattle, cow or ox called the Omasum which is the part of the cattle's (cow or ox) stomach which filters through all the food the cattle eats and where cud is broken down and pressed further. Libro is literally translated as "book" in the Philippines. In Cebu, a province in the Visayas, Libro-Libro is called Mandunggo, which sounds like Mondongo, the name of tripe in Panama and Colombia In English, Libro-Libro is known as Book Tripe, Thick Seam Tripe, Bible Tripe or Leaf Tripe since it looks like pages or leaves of a book.
Lathorigano refers to a Greek culinary term referring to cooking with olive oil and oregano. It is a style of cooking where olive oil and oregano is used, such as Chicken Lathorigano which is broiled chicken basted in olive oil, lemon, and oregano. Olive oil and oregano are used abundantly in Greek cooking. A famous Greek dish using olive oil and oregano are Arni Psito Lathorigano (roast lamb with olive oil and oregano)
Latho in Greek means oil and rigano is oregano.
Liquid butter refers to one of Mongolia's dairy products. Liquid butter can be made from the milk of cows, sheep, goats and camels. To make it, fresh milk is poured into an earthen jar or a wooden barrel. This stands at sixty-eight (68) degrees Fahrenheit for 68 hours. The milk, then partially coagulated, becomes light yellow and forms a thick, semi-solid layer, two or three portions of liquid butter to ten portions of milk.
The Liquid butter is served with sugar and fried millet, also used in vegetables or tea, and as a spread on bread.