Glossary L

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Linsensuppe refers to lentils soup, a popular soup in Germany made of lentils made of vegetables like carrots, leeks, celery as the base of the soup plus fresh herbs and spices to spice it up and the main ingredient is the lentils called Linsenbohne in German.

There are different kinds of Linsenbohnen available in German supermarkets as Linsen is also made into a stew (Linseneintopf) in Germany.

Limetten-Kaviar is a German culinary term for Finger Lime or Australian Finger Lime (Citrus australasica). It is used for its acidic taste as a new substitute for lemon or lime juices used as souring agents for some recipes. The fruit are now increasingly sought by Gourmet restauranteurs in Germany and is now being featured and introduced to the public in some television shows.

Australian Finger Lime (Citrus australasica 'Rainforest Pearl') is formerly known as Microcitrus Australasica.

Limetten-Kaviar is also called Lime Caviar or Limepearls.

Lummelbraten also known as Basler Lummelbraten refers to a stew made of beef fillet flavored with thin strips of Speck and served with fried potatoes and vegetables, such as peas and carrots. Lummelbraten can also be served with rice, bread or pie crust.

This delicious meat dish is one of the specialties of Basel, one of the regions in Switzerland.

Luaupua'a refers to Samoan dish made of baked mixture of taro and pork.

Luauelo refers to a Samoan baked dish made of taro leaves and putrid fish.

Laguas refer to a thick corn soups which used ground maize as a basic ingredient.
Maize is one of the food features of the Valley Regions of Bolivia which can be grounded into flour

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  3. Ludagun
  4. Lai Fen