Find your next
favorite food.

Greece

Lalagites

Λαλάγγιτες

Lemnos pancakes of thin dough crisped in butter and folded over myzithra cheese and honey, cooked to order in village cafeneia.

Haiti

Lalo

Jute leaves cooked down to a dark, slippery stew with beef, crab and blue crab claws, the signature dish of the Artibonite valley.

Chad

Lamb and Sweet Potato Stew

Bangaou

Chadian stew from the Arab north; made with lamb, sweet potatoes, and tomatoes; a hearty, warming dish; reflects the nomadic traditions of northern Chad where meat is central; served with boule or esh; a northern specialty that showcases the region's livestock.

Georgia

Lamb and Vegetable Pot

Ჩანახი

Lamb layered in a sealed clay pot with aubergine, tomato, potato and herbs and baked slowly with no added liquid.

Montenegro

Lamb Cooked in Milk

Brav u mlijeku

Lamb simmered in milk with potato and a little cheese until the milk breaks into curds and the meat falls apart.

Patagonia, Argentina

Lamb Empanada

Empanada de cordero

A Patagonian pastry filled with shredded slow-cooked lamb, baked until the crust is browned and served warm in southern Argentine bakeries and homes.

Papua New Guinea

Lamb Flaps

Lamb trimmings marinated with ginger, garlic, and chicken bouillon powder, grilled on roadside stands — PNG's most popular street food, served with cress salad and grilled plantains.

Romania

Lamb Haggis

Drob de miel

Lamb offal chopped with spring onion, dill and parsley, bound with egg and baked wrapped in caul fat, then sliced cold.

Mali

Lamb in Herb Sauce

Fakoye

A traditional Malian dish of lamb in herb sauce; listed in Wikipedia's Malian cuisine; the sauce is made from a blend of local herbs and spices; a specialty of the Gao region in northern Mali; locals say it 'washes your blood'; served over rice or millet; a deeply traditional dish with medicinal associations.

Georgia

Lamb in Tarragon and Green Plums

Ჩაქაფული

Lamb or veal stewed in white wine with vast quantities of tarragon, spring onion and sour green plums, cooked only in spring.

Saint Lucia

Lamb Neck Bouillon

Bouillon made with lamb neck, a cheaper cut of meat used to add flavour; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the lamb neck bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.

Romania

Lamb Sour Soup

Borș de miel

Lamb meat and offal cooked with rice, carrots, onions, celery root and spring garlic in a broth soured with borș and enriched with egg and sour cream.

Extremadura, Spain

Lamb Stew

Caldereta de cordero

Caldereta de cordero is an Extremaduran lamb stew slowly cooked with onion, peppers, tomato, and local herbs.

Serbia

Lamb Under the Bell

Јагњетина испод сача

Lamb and potatoes cooked under a heavy iron bell buried in embers, so the meat steams in its own juices for hours.

Brunei

Lamban

Lamban is a Bruneian leaf-wrapped sweet of glutinous rice and coconut, steamed into a soft festive kuih.

Haiti

Lambi

Lanbi

Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.

Saint Martin

Lambi Stew

Saint Vincent lambi stew is made with tenderized conch simmered with aromatic vegetables and spices.

Brussels, Belgium

Lambic

Lambiek

Wild-fermented Brussels wheat beer aged in oak, the ancestor of gueuze and fruit beers.

Emilia-Romagna, Italy

Lambrusco

Emilian sparkling red wine, slightly sweet or dry, drunk cold with salumi and pasta. The everyday wine of Emilia-Romagna.

Dominican Republic

Lambí Guisado

Dominican lambí (queen conch), cooked in onion-rich, fried or stewed preparations with citrus and peppers.

Australia

Lamington

Lammo

A lamington is a square of sponge dipped in chocolate icing and rolled in coconut, sometimes split for cream or jam.

East Java, Indonesia

Lamongan Soto

Soto Lamongan

East Java chicken soup with clear turmeric broth and signature koya topping of ground garlic and shrimp crackers.

Colombo, Sri Lanka

Lamprais

ලම්ප්‍රයිස්

Stock-cooked rice, a mixed meat curry, blachan, seeni sambol, ash plantain and two frikkadel meatballs wrapped in a banana leaf and baked.

Florence, Italy

Lampredotto Sandwich

Panino col lampredotto

Florence's iconic street food: the fourth stomach of the cow, slow-cooked in herb broth, chopped and served in a salted roll with salsa verde or chili.

Vidzeme, Latvia

Lampreys

Nēģi

Jawless fish caught in rivers, grilled over coals and pressed into jelly, Carnikava lamprey has EU PGI status.

Bordeaux, France

Lamproie à la bordelaise (Lamprey à la bordelaise)

Lamproie à la bordelaise is lamprey braised in red wine with its blood, shallots, and rich savory seasoning.

Malta

Lampuki Pie

Torta tal-lampuki

Fillets of dorado baked in a pastry case with cauliflower, spinach, olives, capers, sultanas and walnuts.

Lampung, Indonesia

Lampung Fish Dish

Seruit

Lampung grilled fish with sambal terasi, tempoyak (fermented durian), and fresh vegetables.

Western Sahara

Lamriss

Lamriss is a Sahrawi drink made by stirring toasted barley flour into water, often with milk, oil, or sugar for a nourishing, lightly nutty beverage.

Ghana

Lamugee

Lamugin

Millet flour drink spiced with ginger and cloves, sweetened and served cold in the north.

England, United Kingdom

Lancashire butter pie

Lancashire butter pie is a pie from Lancashire, rooted in local cooking tradition.

England, United Kingdom

Lancashire Cheese

A crumbly cows' cheese made by blending curd from several days, giving a buttery, slightly lactic tang; the classic melting cheese for toast.

England, United Kingdom

Lancashire Hotpot

Lamb or mutton and onion slow-baked under overlapping sliced potatoes that brown into a lid.

Switzerland

Landjäger

A dry-cured, smoked raw sausage of beef and pork, pressed into a flat rectangle and sold in pairs, eaten as a hiking snack throughout German Switzerland.

United States

Lane Cake

An Alabama layer cake with a bourbon-laced filling of pecans, coconut, and raisins between white layers.

Galápagos Islands, Ecuador

Langosta de Galápagos

Galápagos spiny lobster is a seasonal island catch, usually grilled or simply cooked so its firm, sweet meat stays prominent.