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favorite food.

Greece

Loukaniko

Λουκάνικο

Greek pork sausage, spiced with orange zest, fennel, and herbs, grilled or fried. A meze and taverna classic, savory and aromatic, served with bread and mustard, a national sausage.

Greece

Loukoumades

Λουκουμάδες

Greek deep-fried dough balls, golden and crispy, soaked in honey syrup and sprinkled with cinnamon and sesame. A festival and street dessert, sweet and sticky, a national treat, ancient origin.

Paphos, Cyprus

Loukoumi Geroskipou

Λουκούμι Γεροσκήπου

Cornflour and sugar gel set with rose, lemon or mastic and studded with nuts, made in the village of Geroskipou since the 1890s.

Cyprus

Lountza

Λούντζα

Pork tenderloin brined, marinated in red wine and coriander seed, then cold-smoked over aromatic wood.

Lisbon Region, Portugal

Lourinhã

Lourinhã is a Portuguese liqueur or spirit associated with Lisbon District, distilled or macerated for a concentrated aromatic finish.

Cyprus

Louvi me Lahana

Λουβί με λάχανα

Black-eyed peas boiled with chard or beet greens and dressed at the table with olive oil and lemon.

Sri Lanka

Love Cake

ලව් කේක්

A rich semolina and cashew cake flavoured with rose water, honey and pumpkin preserve, cut into small squares.

Malaysia

Love Letters

Kuih Kapit

Crispy rolled wafer cookies, crispy thin layers with not burnt and delicate fresh crunch.

Fiji

Lovo

Meat, fish and root crops wrapped in banana leaf and buried over fire-heated stones for several hours, then dug out and unwrapped at the table.

Herzegovina, Bosnia and Herzegovina

Loza

In Herzegovina, lozovača is a clear grape-pomace rakija. Croatia’s protected spirit is separately named Hrvatska loza; the two names should not be treated as the same PGI product.

Wallis and Futuna

Lu

A ceremonial Wallisian pudding of arrowroot or cassava flour and coconut milk folded into taro-leaf baskets and baked in the umu, especially prepared for St. Joseph's Day and large family gatherings.

Taiwan

Lu Rou Fan

滷肉飯

Finely diced pork belly simmered in soy, rice wine, sugar and five spice until the fat turns to jelly, spooned over white rice with a braised egg.

Luanda, Angola

Luanda Fish Roll

Pão com peixe frito

A fried fish fillet pushed into a crusty roll with raw onion, vinegar and gindungo, sold from roadside kitchens.

Luang Prabang, Laos

Luang Prabang Salad

ສະຫລັດຫລວງພະບາງ

Watercress and lettuce tossed with tomato, hard-boiled egg, peanuts and a creamy garlic-egg dressing — a colonial-era invention that stayed.

Philippines

Lucban Pancit Habhab

Pancit Habhab

Pancit Habhab is Lucban's chewy noodle stir-fry, traditionally eaten directly from a banana leaf without cutlery.

Lucerne, Switzerland

Lucerne Coffee

Kafi Luz

A Lucerne drink of strong coffee mixed with a generous measure of fruit brandy (Träsch or Kirsch), sweetened with sugar.

West Bengal, India

Luchi

লুচি

A Bengali deep-fried bread made from refined flour, similar to puri but softer and smaller. It is served with aloo dum or cholar dal.

Lucknow, India

Lucknowi Biryani

लखनवी बिरयानी

An Awadhi biryani cooked with marinated meat and rice in the pakki style, using yogurt and saffron. It is more subtle and aromatic than Hyderabadi biryani.

Ticino, Switzerland

Luganighe

A long fresh pork sausage seasoned with red wine, cinnamon and cloves, coiled and grilled or braised with polenta or cabbage.

Thailand

Luk chin ping

ลูกชิ้นปิ้ง

Luk chin ping, grilled fish or pork balls sold three to a skewer with sweet chilli sauce, is a named street item found on every Thai pavement.

Bulgaria

Lukanka

Луканка

Flat-pressed dry sausage of pork and veal with cumin, black pepper and savory, air-dried in winter and rolled flat between boards as it cures.

Bulgaria

Lukanka Panagyurska

Луканка Панагюрска

Lukanka Panagyurska is Bulgaria’s PGI flat-pressed dry sausage from Panagyurishte, made from minced meat with cumin and savory. Pressing gives it a broad, firm shape as it air-dries.

Hyderabad, India

Lukhmi

لुख़्मी

Square pastry is filled with minced meat and spices, sealed, and fried in Hyderabad's bakery-stall tradition.

Azerbaijan

Lula Kebab

Lülə kabab

Minced lamb and tail fat worked until it clings to a flat skewer, grilled over charcoal and slid off into lavash with sumac onion.

Valle del Cauca, Colombia

Lulada

Cali's signature thirst-quencher: lulo fruit hand-crushed — never blended — with ice and sugar into a frothy, tart, pulpy refreshment, thicker than juice and colder than a Valle afternoon deserves.

Algarve, Portugal

Lulas com ferrado

Lulas com ferrado is a Portuguese shellfish preparation from Algarve, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

Portugal

Lulas à Lagareiro

Grilled squid dressed with garlic, olive oil, and parsley until tender.

Colombia

Lulo

Naranjilla

A Colombian tropical fruit (naranjilla) with orange, fuzzy skin and green, tart pulp. Used in juices, champús, and desserts, a national favorite.

Nauru

Lulu

Fish or other seafood dried in the sun for preservation, seasoned and stored to eat later; usually paired with breadfruit or taro; represents traditional island preservation methods before modern refrigeration; a practical food for a resource-scarce island; still made but less common than in the past.

Fiji

Lumi

Lumi is a Fijian leafy-green preparation, commonly cooked down with coconut milk, onion, and a little chilli until tender and silky.

Basel, Switzerland

Lummelbraten

A bacon-larded beef filet roast from Basel, braised until tender and served with a rich pan gravy, a traditional Basel restaurant dish.

Iceland

Lummur

Small, thick sugar-dusted pancakes.

West Greenland, Greenland

Lumpfish Roe

Qeqorlualuit

Lumpfish roe; known as Greenlandic caviar; fished from the west coast; served as blinis at kaffemik gatherings; a prized delicacy

Guam

Lumpia

Chamorro lumpia are thin fried rolls filled with seasoned meat and vegetables, served crisp as a snack or shared platter.

Iceland

Lundabaggi

Iceland's sheep's loins wrapped in meat, pressed and cured in lactic acid, a Þorrablót delicacy.

Salzburg, Austria

Lungauer Schöpsernes

Lungauer Schöpsernes slow-roasts mutton with onion, garlic and herbs until the meat pulls apart beside potatoes.