Glossary L

Lokhemat is an Oman food made of balls of flour and yeast flavoured with cardamom and deep fried. Lokhemat is served with sweet lime and cardamom syrup

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Lokhoom refers to a Turkish gelatinous candy dusted with powdered sugar. It is also known as "Turkish delight".

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Lokma is refers to a Turkish yeast, round fritters with or in a thick syrup

Loksinu Su Aguonais refers to a Lithuanian dish which is composed of egg noodles that are served with poppy seeds, brown sugar, honey and blanched almonds. Loksinu Su Aguonais is a national dish of Lithuania

Lokum refers to a Turkish gellied sweet made from sugar, cornstarch, gelatin, and grape juice. Lokum is made by frying soft pieces of yeast dough in oil, dipping them in syrup, and mixing them with hazelnuts and pistachios. Lokum is one of of the most well-known sweets associted with Turkish cuisine.

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Lokus refers to pusit or squid in Hiligaynon dialect. Lokus is usually made into Adobo called Adobong Pusit. Hiligaynon is the dialect of the people living throughout the Western Visayas region of the Philippines. It is more known as Ilonggo

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Loligo refers to a variety of squid found near the U.S. east coast.

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Deutsch: Lollo Rosso / Español: Lollo Rosso / Português: Lollo Rosso / Français: Lollo Rosso / Italiano: Lollo Rosso

Lollo Rosso in the food context refers to a variety of lettuce known for its frilly, deep red-edged leaves. It falls under the category of leaf lettuce, similar to Lollo Bionda, which has green leaves. Lollo Rosso is celebrated for its mild, slightly bitter taste and its crisp, yet tender texture. This lettuce variety is not only appreciated for its flavor but also for its decorative appearance, making it a popular choice in salads and as a garnish to add color and volume.

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Lollo rosso salat is a German word for Lettuce Leaf Lolla Rossa.

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Lombata is the Italian term for loin, loin of beef, veal
or lamb.

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