Glossary L

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Limaces à la Suçarelle refers to a French dish of snails cooked with onions, garlic, tomatoes, and sausage. Limaces à la Suçarelle is a specialty of Provence.
Lifrarpylsa refers to Iceland's lamb liver sausage.
Landjaeger Cervelat refers to a Swiss semi-dry black-colored sausage that is pressed flat, smoked, and dried.
Latke refers to a fried Jewish potato pancake made with eggs, onions, and Matzo meal. Latke is traditionally served during Hanukkah.
Lomo a lo pobre refers to a dish made of beefsteak, fried potatoes, a fried egg, usually in restaurants you should expect two and fried onions. Lomo a lo pobre is a dish from Chile made from an ernomous slab of beef topped with two (2) fried eggs and buried in chips.
Lobscouse refers to an English 18th century sailors' stew made of meat and vegetables which is now considered as specialty of Liverpudlians. Liverpudlians are the inhabitants or native of Liverpool In Lancashire, England, potatoes were being grown by smallholders soon after the middle of the 17th century and before long Lobscouse was invented and became the traditional dish of the region. There are many variations of this dish but by the beginning of the 19th century, Lobscouse was described as being made from potatoes which are peeled or scraped raw, chopped and boiled together with a small quantity of meat cut into very small pieces. The whole of this mixture is then formed into a hash with pepper, salt, onions, and other ingredients.