Glossary of terms

Laab is a Thai salad of minced meat, lime juice, chilli and fresh herbs. It originates from the Isan region and is the national dish of Laos as well as a Thai favourite.

Labneh is a thick creamy yogurt cheese made by straining yogurt through cloth. Served with olive oil, herbs, and pita bread as part of a mezze spread.

Lahmacun is a thin crispy flatbread spread with a mixture of minced meat, tomatoes, peppers, and herbs. Often called Turkish pizza, but thinner and without cheese.

Lamb is meat from a young sheep, typically under one year of age, distinguished by its tender texture and characteristic mildly sweet flavour. In Mediterranean, Middle Eastern, and Central European cuisines, lamb is a highly valued ingredient. It is most commonly prepared by roasting, grilling, or braising. The most prized cuts include leg of lamb, loin, and chops. Lamb is rich in protein, iron, and vitamin B12. It pairs beautifully with herbs such as rosemary, thyme, and garlic. Traditionally served at Easter.

Lancashire Hotpot is a traditional English dish of lamb and vegetables baked under a layer of sliced potatoes.

Lángos is a traditional Central European food made from yeast dough that is rolled into flat rounds and deep-fried in hot oil. It originates from Hungarian cuisine. Lángos is served warm, typically rubbed with garlic and topped with sour cream and grated cheese. It is a popular street food at markets, fairs, and summer festivals across Central Europe. The dough can be enriched with mashed potato for a softer texture.

Lasagne is an Italian baked dish of layered flat pasta sheets, meat ragù (bolognese), béchamel sauce, and cheese baked in the oven until golden.

Laskonka is a traditional Czech and Slovak confection consisting of two crispy nut meringue discs sandwiched together with a cream filling. The meringue discs are made from whipped egg whites mixed with sugar and ground nuts, usually hazelnuts. Once baked, they are light, crispy, and airy. The filling is typically buttercream, chocolate, or caramel. Laskonky are a popular Christmas cookie and an essential part of festive celebrations in Central Europe.

Leaf chicory is a leafy vegetable from the daisy family, cultivated for its mildly bitter leaves. There are many varieties including endive and escarole. The leaves are eaten raw in salads or cooked. Chicory is rich in fiber, vitamins A and K, and minerals.

Leafy greens is a collective term for vegetables whose leaves are consumed. This includes spinach, lettuce, arugula, Swiss chard, kale, chicory, lamb's lettuce, and many others. Leafy greens are exceptionally rich in vitamins A, C, and K, folic acid, iron, and fiber, while being very low in calories. They are consumed raw in salads or cooked in soups, smoothies, sauces, and as side dishes. Regular consumption supports digestion and overall health.

Lecho is a traditional Central European vegetable dish originating from Hungarian cuisine. It is based on peppers and tomatoes stewed with onions, often supplemented with sausage or eggs. The Hungarian original is called lecsó and is characterised by simple preparation and rich flavour. Lecho is served as a light main course with bread or as a side dish with meat. It is one of the most popular summer dishes as it makes use of fresh seasonal vegetables.

Leek is a biennial vegetable from the amaryllis family, closely related to onion and garlic. It has a long white and light green stalk with a distinctive but milder flavor than onion. Leeks are used in soups, gratins, quiche, and as a side dish. They are a source of vitamin K, folate, and manganese. When preparing leeks, the white and light green parts are mainly used, while the dark green leaves are tougher. Leeks are harvested from autumn to spring and tolerate light frosts, making them a popular winter vegetable in European cuisine.