Kosovo
Long
Cream and fresh curd beaten together with salt into a thick, sour white spread eaten with hot bread.
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United States
Long Island Clam Chowder
A Long Island clam chowder that blends tomato and cream — a bridge between Manhattan and New England styles.
United States
Long Island Iced Tea
A potent cocktail of vodka, gin, rum, tequila, triple sec, and cola — no tea involved.
Scotland, United Kingdom
Long Vodka
Long Vodka is a Scottish tall cocktail of vodka, citrus, and mixer, served over ice.
Chengdu, China
Long Wontons in Chilli Oil
龙抄手
Thin-skinned pork wontons folded to a peak, served either in clear chicken broth or, more typically, red in chilli oil.
Kuala Lumpur, Malaysia
Longan Drink
Air Mata Kucing
Dried longan drink with rock sugar, cooling beverage, clear broth with sweet longan flavor and not too syrupy.
Argentina
Longaniza
Argentina’s longaniza parrillera is a fresh sausage made with pork, fat, chili, oregano, wine, and anise or fennel; other Argentine longanizas are dry and use different recipes.
Chile
Longaniza
Fresh pork sausage seasoned with paprika, garlic, and herbs, a staple of Chilean asados and country cooking.
Ecuador
Longaniza Ecuatoriana
Longaniza
A seasoned Ecuadorian pork sausage, coiled or in links, often grilled and served with mote and aji. Spiced with garlic, cumin and achiote.
Geneva, Switzerland
Longeole
A long coarse pork sausage seasoned with fennel seed and made with rind, boiled for hours and served with potatoes or cardoons.
Zhejiang, China
Longjing Shrimp
龙井虾仁
Longjing xiaren, river shrimp stir-fried with fresh Longjing leaves and drunk-tea liquor, is a named Hangzhou dish tied to a two-week harvest and is not a tea card.
Botswana
Longman
Traditional Botswana herbal tea — leaves of the longman plant mixed with tea for a scented brew; one of the herbal beverages of Botswana, alongside kgomodimetsing.
Iran
Loobia Polo
لوبیا پلو
Rice cooked with green beans, minced or diced meat, tomato and cinnamon so the grains stain pale red.
United Arab Emirates
Loomi
لومي
Loomi is a dried black lime used to add sourness to Emirati cooking; whole fruits are dark, hollow when shaken, and carry a fermented citrus aroma.
United States
Loose Meat Sandwich
An Iowa specialty (the Maid-Rite): seasoned, crumbled ground beef on a bun, no patty.
China
Lor Mee
卤面
Thick yellow noodles under a starchy dark gravy thickened with egg and cornflour, with braised pork, fish cake and ngoh hiang, finished with black vinegar and garlic.
Lori, Armenia
Lori Cheese
Լոռի պանիր
Brined cow's-milk cheese from the Lori highlands, firm and salty with small irregular holes, aged in tins for two months.
Scotland, United Kingdom
Lorne Sausage
A Scottish square-sliced sausage made from minced beef or pork, seasoned and pressed into a slab, then sliced and fried, a breakfast staple.
El Salvador
Loroco
A Salvadoran native edible flower with distinctive flavor, used in pupusas, eggs, and dishes, a daily and essential ingredient
Finland
Lortsy
Lörtsy
Savonlinna half-moon deep-fried pastry with meat or jam.
Dominican Republic
Los Cuatro Golpes
An expanded Dominican breakfast adding longaniza (Dominican sausage) to the tres golpes of salami, queso frito, and egg, served with mangú. A hearty weekend breakfast.
Dominican Republic
Los Tres Golpes
The 'three hits' of Dominican breakfast: fried salami, fried cheese (queso frito), and fried egg, served with mangú and pickled onions. The national breakfast combo.
Thailand
Lot Chong Nam Kathi
ลอดช่องน้ำกะทิ
Pandan-flavored green rice flour jelly strips served in sweetened coconut milk, a classic Thai dessert.
DR Congo
Lotoko
A strong Democratic Congolese spirit distilled in small batches from fermented cassava or maize beer. Lotoko is associated with Kinshasa and informal local distilling rather than a standardized commercial bottle.
Brittany, France
Lotte à l’armoricaine
Lotte à l’armoricaine is monkfish simmered with tomato, shallot, herbs, and a lightly spiced sauce.
South Korea
Lotus Leaf Rice
연잎밥
Rice with chestnuts, jujubes, and mushrooms wrapped in lotus leaves and steamed, a Korean Buddhist temple food with a fragrant lotus aroma.
China
Lotus Root
莲藕
The linked underwater rhizome of the lotus, whose cross-section is a ring of holes; crunchy when stir-fried, floury when slow-cooked in soup.
Algeria
Loubia
A Moroccan white bean stew simmered with tomato, garlic, paprika, and cumin.
Ingredient
Loudek
Melted and distilled camel hump fat (from daroua, the hump); a white cohering liquid used in lakhlii, tidguit, and general cooking; a traditional preservation medium and cooking fat; commercially produced and sold in 250g packages; unique to Sahrawi and Mauritanian cuisine.
Northern Ireland, United Kingdom
Lough Neagh Eel
European eels from Lough Neagh, Northern Ireland's biggest fishery and an EU PGI.
Northern Ireland, United Kingdom
Lough Neagh Pollan
Lough Neagh Pollan is a protected collective food or drink identity with a defined regional specification.
United States
Louis Dressing
A West Coast seafood dressing of mayonnaise, chili sauce, cream, and seasonings — the Crab Louie partner.
New Zealand
Louise Cake
Shortbread base spread with raspberry jam and topped with a coconut meringue, baked and cut into squares.
Louisiana, United States
Louisiana Boudin
A Louisiana sausage of pork, rice, and seasonings stuffed in a natural casing and sold hot from the butcher.
New Orleans, United States
Louisiana Creole boudin
A Cajun-Creole sausage of pork, rice, onions, and peppers, spiced and stuffed in a casing.
Louisiana, United States
Louisiana Russian Cake
A New Orleans bakery cake of pound cake and chocolate mousse or custard, glazed with chocolate.