Glossary L
The food glossary +++ Popular Articles: 'Lukewarm', 'List of Common Fruits in Malaysia in English and Malay', 'List of Fish: Translation from Malayalam to English'
Lokanta is the Turkish word for "Restaurant". Lokantas are often referred to as cheap Turkish restaurants serving pre-cooked food that are kept warm over burners. Lokantas often serve as night bus stopovers and carry dishes of this type and although they may not look great they are generally good for the travelers who are in a hurry.
Lokanta also refers to a type of establishment where traditional cooking is prepared, usually for those who work nearby. If you are in Turkey and you want to tste Turkish traditional and classic foods and dishes juts search for a Lokanta.
La Dua is the Vietnamese word for Pandan Leaves. It is a
a common southern Vietnam ingredient. They are called comonly called Pandan leaves or Screwpine leaves in English
Pandan leaves (Pandanus latifolius, P. amaryllifolius) look like gladiola leaves. The leaves are narrow, long and pointed at the tip. They have a grassy herb flavor and are usually tied in a knot and added to rice, both long grain and sticky rice during cooking. Cooks, especially Asian cooks also use them in desserts by extracting their liquid, traditionally done by pounding on the leaves and the modern approach is with the use of modern machines (choppers and blenders) for chopping on the leaves
Lobak is the Malaysian and Indonesian term for "Radish". Lobak is also known as Oriental winter radish, Daikon, Long white radish or Japanese radish. Lobak can be eaten raw or cooked. Raw radish salad, sliced very thin, with diced tomatoes and a bit of salt is very, very delicious salad.
Japan's most common Daikon called Aokubi Daikon has the shape of a giant carrot, approximately 8 to 14 inches long and 5 to 10 cm (2 to 4 inches) in diameter, although there are a lot of available varieties. Sakurajima from Kagoshima Prefecture has one of the most unusually shaped varieties of daikon which shaped like an oversized turnip with white outside and bright pink inside.
Lahmacun refers to Turkish meat Pide. Lahmacun is however, thinner than Pide and smaller, rounder and cooked in the same sort of oven and usually available wherever Pide is cooked. Lahmacun has spiced minced meat or chicken and tomato topping. Lahmacun is usually the cheapest thing to eat for lunch or snacks.
Lahmacun is also known as Laamaajun.
Pide is flattened, oval bread that is served plain or meat-filled. It is usually called the "Turkish pizza".