Glossary L

Loochees is a type of Indian bread that is made or produce in Bengal using white flour

Deutsch: Luffa / Español: Lufa / Português: Lufa / Français: Loofah / Italiano: Luffa

Loofah in the food context refers to the edible fruit of plants in the genus Luffa, particularly the smooth loofah (Luffa aegyptiaca) and the ridged loofah (Luffa acutangula). These fruits are popular in many Asian, Middle Eastern, and African cuisines and are often cooked as vegetables when young and tender. Loofah is known for its mild flavour and sponge-like texture, which absorbs seasonings well.

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Lor Mee refers to one of the popular hawker foods found in Penang, Malaysia which has the same ingredients as Hokkien Mee - a mixture of scalded yellow noodles, beehoon, bean sprouts and kangkong and a garnishing of sliced prawns, sliced pork, hard -boiled egg and fried onion flakes. However, Lor Mee is served in thick brown gravy instead of prawn soup. Hawker stalls in Penang which sells Hokkien Mee are offering Lor Mee, as well. A mixture of Hokkien Mee and Lor Me can actually be ordered to get the taste of both. Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.

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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.

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Losos is the Russian word for salmon

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Lososina (????????) refers to "Salmon" in Russian. It is also known in Russian as syomga (?????)

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Lot chong nam ka thi refers to Thai rice drops in sweet coconut sauce

Deutsch: Loto / Español: Loto / Português: Loto / Français: Loto / Italiano: Loto

Loto in the food context typically refers to the edible parts of the lotus plant, which are widely used in various cuisines. This includes lotus roots, seeds, and sometimes its leaves, all of which are prized for their flavour, nutritional value, and cultural significance. The lotus plant (Nelumbo nucifera) is especially popular in Asian cooking, symbolising purity and enlightenment in many cultures.

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Lotte is the french word for monkfish.

Lotte is pronounced "lot"

- Loukanika (Sausage) : Loukanika sausage is a fresh lamb or pork sausage that is seasoned with orange rind. Loukanika is one of Greek's specialty. Moreover, Loukanika refer to Cyprus village sausages which are made from selected fresh pork meat, wine, salt and spices. The pork meat is minced, marinated with coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill and patience, a process that is interrupted every 15-20 cm of filled intestine for twisting in order to create the sausage sticks. The filled intestines are then left to dry under the sun for as many days as possible or smoked (Pitsilia Region) in specially designed rooms with fire of apple-wood, pinewood or any other tree of the Cyprus countryside. The whole process takes place for a period of 7-10 days, for 1-2 hours every day. Cyprus Loukanika, whether refrigerated or not, may be kept for long periods and may be consumed fried, baked, grilled, on charcoal or provided they have matured enough, raw as they have been dried from the sun.

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