Glossary L
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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.
Loligo refers to a variety of squid found near the U.S. east coast.
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.
Lombok refers to a chili used in Malaysian cooking and also in Dutch and Indonesian cooking.
Lombok is also called Cabe.