The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
American Samoa
Vai tīpolo
Samoan juice derived from a local citrus fruit; called vai tīpolo; tart, sweet, and refreshing; made from local lemons or limes; served cold with sugar; a common everyday drink; the citrus refreshment of Samoa; served with meals and on hot days.
Australia
LLB
Australia's national drink: lemonade, lime cordial, and Angostura bitters since the 1880s, over 100 million served annually, proper ratio with good bitters aroma, refreshing.
United States
A tart lemon custard pie crowned with a billowing, toasted meringue.
Australia
Lemon Ironwood
Native shrub with leaves containing highest citral content, more lemony than lemon, fresh aromatic leaves with strong lemon scent, used as tea, spice, and in modern cuisine.
France
Tarte au citron
Butter tart shell with a tangy lemon curd filling.
Uruguay
Beef tongue boiled, peeled, sliced thin and dressed cold with a vinegar, oil, onion and parsley sauce.
Poland
Leniwe pierogi is a dumpling from Poland, rooted in local cooking tradition. Distinct from food-pierogi.
Basel, Switzerland
Fastenwähe
A flat yeast dough tart topped with caraway seeds, traditionally baked between Carnival and Easter in Basel and the Aargau.
Lebanon
عدس بحامض
A tangy Lebanese soup of lentils, chard or silverbeet, potatoes and lemon, seasoned with cumin and garlic.
Baden-Württemberg, Germany
Linsen mit Spätzle
Traditional Swabian dish with lentils served with spätzle and often sausage or frankfurters.
Bosnia and Herzegovina
Lepinja
A soft, flat Balkan bread similar to pita, used to wrap ćevapi and pljeskavica, with a crisp crust and airy interior.
Serbia
Лепиња
A soft round flatbread baked plain and split open to hold grilled meat, kajmak and onion.
Lesotho
Steamed wheat bread dumplings shaped into round balls (linkhoa) and cooked over a grass-lined steamer in a three-legged iron pot, or in a large pot in urban kitchens. Soft, moist, and slightly sour from fermentation.
Kosovo
A flat maize bread baked in a shallow pan, sometimes with cheese or greens worked into the batter, eaten torn into sour milk.
Botswana
Bogobe jwa lerotse
Wedding porridge of sorghum mixed with lerotse melon — the melon is pre-prepared with sour milk and stored, then cooked into the sorghum; a celebratory dish unique to Botswana, served at weddings.
Sweden
Lerpottasill is a casserole from Skåne County, rooted in local cooking tradition.
Carinthia, Austria
Lesachtaler Brot
Protected Lesachtal farmhouse bread is a sourdough grain loaf tied to local wood-fired baking traditions in Carinthia.
Leskovac, Serbia
Лесковачки роштиљ
A mixed grill platter of ćevapi, pljeskavica, vešalica, liver and kidney cooked over charcoal and served with chopped onion, kajmak and lepinja.
Leskovac, Serbia
Лесковачки воз
A long skewer of pork neck, liver, bacon and sausage grilled over charcoal and brought to the table still on the rod, named for its train-like appearance.
Leskovac, Serbia
Лесковачка кавурма
Leskovačka kavurma is minced pork and offal slowly fried and preserved in its own fat.
Leskovac, Serbia
Лесковачка пљескавица
Leskovačka pljeskavica is a thin, broad grilled patty from the Leskovac grill school, sometimes stuffed with cheese or bacon.
Lesotho
Khemere
A homemade non-alcoholic ginger drink made by boiling fresh ginger with sugar and lemon, then lightly fermenting until slightly fizzy. Served chilled at shebeens, markets, and social gatherings.
Romania
Ciorbă de salată cu afumătură
Fresh lettuce simmered with smoked pork in a borș-soured broth, finished with sour milk or cream and a handful of dill.
Denmark
Leverpostej
A Danish pork liver pâté, smooth and savory, served on rugbrød with pickled beets and bacon
Morocco
لحم بالبرقوق
Lamb simmered with prunes, cinnamon, and toasted almonds in a glossy sweet-savoury Moroccan sauce.
Algeria
لحم حلو
Lamb cooked with prunes, raisins, cinnamon, orange-blossom water and sugar into a dish that is frankly a dessert with meat in it.
Morocco
لحم مروزية
Eid lamb braised with raisins, honey, saffron, and almonds until the sauce becomes dark and sticky.
Liberia
Cabbage Stew
Cabbage and beef or chicken simmered with tomato paste, onion, black pepper, and stock until tender, served beside rice, yam, plantain, or potato.
Liberia
Cassava Flour Bread
A traditional loaf combining wheat flour with fermented, dried cassava flour, giving the bread a faintly tangy aroma and a denser, softer crumb.
Liberia
Chicken Gravy
A special-occasion chicken stew with shrimp, green beans, bell pepper, tomato, onion, stock, ginger, garlic, hot pepper, and parsley, served with rice.
Liberia
Cornbread
A cake-like Liberian cornmeal bread bound with eggs, milk, butter, sugar, and nutmeg rather than the crumbly unsweetened style of American cornbread.
Liberia
Donuts
Small sweet fried dough buns served warm at Liberian celebrations and street stalls.
Liberia
Jollof Rice
Liberian one-pot rice cooked in a seasoned tomato and pepper base with meat or fish.
Liberia
Meat Pies
Americo-Liberian hand pies filled with seasoned minced meat and baked or fried.
Liberia
Okra Soup
A Liberian okra soup thickened by sliced okra and cooked with seafood, meat or smoked fish.
Liberia
Palm Butter Soup
Palm fruit pulp cooked with fish or meat, dried crayfish, onion, garlic, okra, and hot peppers into a thick red soup served with rice or fufu.
