Glossary L
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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.
Lososina (????????) refers to "Salmon" in Russian. It is also known in Russian as syomga (?????)
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.
- 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.
Lountza refers to one of the authentic and traditional foods from Cyprus which is made from fresh pork fillet, matured in a mixture of village wine and coriander seeds. The maturity period takes about 15 days and is followed by a smoking process which takes another 20 days. Smoking takes place on a daily basis at a rate of 1-2 hours per day. In Cyprus, traditional smoked Lountza is usually served uncooked, sliced or cubed along with a selection of other meat and cheese delicacies. Due to its processing method, it may be preserved for long periods at ambient temperatures, in relatively cool places without losing its freshness and nutritional value. The processing method also gives a product which is low in total fat content.
Morever, Lountza is made of pork filets or loins which are salted, marinated in red wine, dried in the sun, rolled in coriander seeds and finally smoked in a specially built chimney with wood from various aromatic bushes and trees.
Lountza can be served cold as a snack or in sandwiches and can also be fried or grilled.