Meat Dish

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.

Lechon

Colombia

Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Lechona

Lech&oacute;n al horno is the most popular Bolivian version of pork roast, typically using a suckling pig as the star ingredient. The meat is usually marinated in a combination of oil, vinegar, garlic, and spices such as thyme, parsley, red pepper, cumin, and oregano before being baked in an oven for a long time. This dish is considered a specialty and is traditionally prepared during the festive Christmas period.

Lechón al horno

France

Le fr&eacute;sinat is a traditional mountain dish from Tarn in France. The dish is made with a combination of pork, duck fat, potatoes, garlic, parsley, salt, and pepper. The meat is fried in duck fat until golden and crisp, and it's removed from the pan. The potatoes are then added to the pan and cooked with garlic and parsley, and the pork is again added to the pan until the garlic is just barely cooked. Le fr&eacute;sinat is especially popular during the winter, and it was traditionally prepared and served on the day after the pig slaughter as a great breakfast, lunch, or dinner.

Le frésinat

In English butchery, leg refers to the section of beef derived from the hindquarters of the animal. Positioned towards the rear, it encompasses both the upper and lower parts of the animal's back leg. As it originates from a portion of the cow that is regularly exercised, leg contains well-developed muscles with moderate fat and connective tissue. Meat from the leg tends to be leaner and denser than some other cuts due to the regular activity of this muscle group. However, this exercise also imbues the leg with a pronounced beefy flavor, making it particularly robust in taste. Different portions of the leg can be utilized in varied ways. The upper part, which is meatier and slightly more tender, can be roasted as a joint or cut into steaks. The lower portion, being tougher, benefits from slow-cooking methods like braising or stewing. In English cuisine, cuts from the leg might be found in dishes ranging from traditional roasts to slow-cooked casseroles. For roasting, it's essential to season well and use techniques that lock in moisture, such as basting or marinating beforehand. Given its lean nature, leg cuts can dry out if overcooked. When using the tougher parts for stews or braises, extended cooking at a low temperature will break down the meat's connective tissues, resulting in a tender and flavorful dish. The robust flavor of the leg pairs well with hearty accompaniments. Root vegetables, robust herbs like rosemary and thyme, and rich sauces or gravies complement leg cuts. For slow-cooked dishes, red wine, beef broth, or tomato-based sauces can enhance its depth of flavor.

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Leit&atilde;o assado no forno is a Portuguese roast pork dish, and the name itself stands for "oven-roasted suckling pig". A young suckling pig is typically chosen for this dish, as it has tender and flavorful meat. The piglet is seasoned with a mix of ingredients that usually include garlic, white pepper, salt, and sometimes a touch of chili pepper. Some recipes might also include herbs or other flavorings. The seasoned piglet is then roasted in a wood-fired oven, which gives it a distinct and smoky flavor. It is continually basted during the cooking process to keep it moist and flavorful. The skin becomes crispy and golden. Once roasted, the pig is traditionally cut into pieces and served with its own juices or a sauce made from the drippings. It's often accompanied by side dishes like roasted potatoes, salads, or rice. The dish is frequently paired with sparkling wine or red wine, especially if you're in the Bairrada region, which is known for its wines.
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Leitão assado no forno

Portugal

Leit&atilde;o a Bairrada is a Portuguese dish of suckling pig that's roasted and basted until the flesh becomes creamy and the skin develops its typical crunchiness. It is said that the best place to try this delicacy is the Bairrada wine region, particularly the city of Mealhada. Pigs from this region are considered the best in Portugal, and they feed mostly on acorns. Their meat is rubbed with fat, coarse salt, pepper, and garlic, and it's then skewered on a pole before being cooked in eucalyptus-and-vine-fueled ovens. Once prepared, the suckling pig is traditionally served with batatas fritas, orange slices, and a fresh salad on the side. The dish is so popular in Portugal that there is even a brotherhood of Leit&atilde;o da Bairrada.

Leitão da bairrada

Lekhotloane is a traditional African dish originating from Lesotho. It consists of bashed beef that's usually served with potatoes. Other ingredients include oil, onions, and beef stock cubes. The beef is boiled until very tender, and it's then cut into portions and pounded with a pestle. The onions are saut&eacute;ed in oil with the meat and stock, and the combination is simmered until the sauce becomes thick. The potatoes are served with the sauce consisting of spinach, spring onions, water, salt, pepper, and peanut butter. Lekhotloane is served so that the meat is in the center of the plate, surrounded by the cooked potatoes.

Lekhotloane

Leksour is a traditional lamb stew originating from northern Mauritania, and it's always served over millet pancakes. The stew is made with pieces of lamb, tomatoes, potatoes, carrots, and bell peppers, while the pancakes are made with a combination of wheat flour, millet flour, and salt. When served, the pancakes are arranged on a platter and the stew is spooned over them while still warm. The dish is typically consumed by rolling up the stew in the pancakes and eating it with your right hand.

Leksour

Italy

Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rosemary, and hare pieces are saut&eacute;ed in olive oil until the meat is golden. It is then covered with the stock and seasoned with salt and pepper. The mixture is simmered for more than an hour over low heat. The anchovies, chopped pickles, and capers are added to the pan and the dish is cooked for a bit more until the meat is completely tender. Lepre alla teramana is served warm with the accompanying sauce.

Lepre alla teramana

Lepre alla trentina is a traditional hare dish originating from Trentino. The dish is usually made with a combination of hare meat, red wine, pine nuts, stock, onions, flour, raisins, cinnamon, lemon zest, sugar, butter, lard, salt, and pepper. The giblets are marinated in a mixture of wine, raisins, nuts, cinnamon, sugar, and lemon zest. The pieces of hare and chopped onion are browned in oil and lard and then mixed with the flour until it's well-blended. The giblets and the marinade juices are added to the pan along with the stock, and the dish is simmered over low heat for about two hours before the dish is ready to be enjoyed. It's recommended to serve lepre alla trentina with polenta on the side.

Lepre alla trentina

Lepre in salmi is a very old-fashioned hare stew, traditionally prepared during the colder seasons in the mountainous parts of northern and central Italy, especially around Piedmont, Lombardy, Trentino, Veneto, Toscana, and Emilia Romagna. The term in salm&iacute; often refers to a dish containing some sort of game meat, and in order to be in salm&iacute;, it is essential that the liver of the animal is used in the stew. The hare must be marinated in a mixture of wine, onions, carrots, celery, bay leaves, juniper berries, and nutmeg, then slowly simmered with butter, onions, pancetta, wine, and tomatoes. When the meat gets tender, the minced liver that was previously sauteed with butter is added, and the dish is then thickened with a mixture of butter and flour. This hearty stew tastes the best when paired with creamy Italian polenta.

Lepre in salmi

Serbia

Leskovačka mućkalica is a traditional meat dish from Serbia. It is prepared with an array of ingredients, typically leftovers from yesterday's barbecue, such as grilled pork (fattier cuts are more appreciated), bacon, onions, roasted peppers, tomatoes, garlic, paprika powder, and hot chili peppers. The combination is simmered until the liquid evaporates, and mućkalica is then seasoned with salt and pepper before serving. The dish is always served warm, preferably with homemade flatbread, ajvar, and fresh salads. The name of the dish, mućkalica, is believed to be derived from the word mućkati, meaning to shake, mix, or combine, referring either to the act of shaking the pot in which the dish is cooked or to the combination of various leftovers. If desired, before serving, the dish can be transferred to an earthenware pot and baked in the oven, and it is then garnished with chopped parsley before consumption.

Leskovačka mućkalica

Leskovački ro&scaron;tilj refers to a traditional method of grilling meat which is considered the highest form of barbecue art in Serbia and beyond. Hailing from Leskovac, the technique, according to local belief, is thought to have been brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago. Although the exact preparation of the meat remains a secret known only to Leskovac barbecue masters, what is generally known is that the ground mixture traditionally consists of beef that is chopped, ground (first coarsely and then finely), seasoned, and allowed to sit for at least 48 hours before cooking. Apart from the meat, the ground mixture also typically contains chopped onions and ground pepper. Leskovac grilling method calls for cooking the meat on a grill over glowing coals, a process that produces juicy flesh with a pleasant, smoky fragrance. Although beef is the most traditional choice, pork and chicken specialties are also featured on a Leskovac grill. The traditional meat specialties that go on the Leskovac grill include pljeskavica (a Serbian-style burger or meat patty), ćevapi (small skinless sausages, similar to kebabs), mućkalica (mixed meat dish), smoked sausages, u&scaron;tipci (meatballs), ve&scaron;alica (pork steak in lambrequin), and skewered meat, among others. Leskovac barbecue is not just a cooking technique but an essential part of local and national cuisine, tradition, and culture. This barbecue style has become internationally known over the years, and nowadays, restaurants serving Leskovac-style barbecue specialties can be found in numerous countries in Europe, USA, and Australia. To honor Leskovac barbecue, a barbecue festival called Ro&scaron;tiljijada is held annually in Leskovac in September. As of November 1, 2018, Leskovac barbecue has officially become a protected regional brand in Serbia.

Leskovački roštilj

Lesso e pear&agrave; is a typical Veronese dish that is often prepared for holidays and similar festive events in the region. It consists of boiled meat paired with pear&agrave; (lit. peppery) sauce. The sauce is made with broth, beef marrow, butter, bread crumbs, and a hefty amount of pepper. The choice of meat is selected according to personal preferences, but the dish is most commonly prepared with beef which should be slowly boiled in a traditional terracotta pot for the most authentic experience.

Lesso e Pearà

Slovenia

Leteči žganci is a traditional dish originating from Ljubljana. It&rsquo;s made with a combination of chicken wings and legs, flour, eggs, breadcrumbs, salt, and oil. The chicken wings and legs are washed, seasoned with salt, rolled in flour, dipped in beaten eggs, then dredged in breadcrumbs. Originally, the meat was fried in pork fat or linseed oil, but nowadays the dish is fried in sunflower oil. Leteči žganci were originally prepared centuries ago in working class circles.

Leteči žganci

Lham (lit. meat) lahlou (lit. sweet) is an Algerian dish consisting of pieces of lamb stewed in a sweet syrup with fruit and various spices such as cinnamon and star anise. The dish often employs fruits such as prunes, quince, apples, pears, apricot, and raisins. It is typically reserved for Ramadan, when the dish is used to break the fast. Because it is full of sugar, lham lahlou is excellent for keeping the energy levels up for nightly prayers.

Lham lahlou

Despite its name, Liberian chicken gravy is a flavorful, scrumptious stew that is traditionally prepared only for special occasions because meat is quite expensive for the average Liberian household. The stew typically consists of chicken pieces, shrimp, green beans, bell peppers, tomatoes, onions, and chicken stock. While the dish is simmering, it is often flavored with garlic, ginger, hot peppers, and parsley. When the chicken gravy is ready to be served, it is usually paired with white rice on the side.

Liberian Chicken Gravy

Libok&eacute; de viande is a traditional African dish originating from Congo. It consists of meat that's wrapped in banana leaves. Common ingredients include beef or similar meat for stewing that's cut into pieces, banana leaves, cayenne pepper, lemon juice, chili peppers, and often onions and crushed peanuts. The meat is simmered with the other ingredients, wrapped in banana leaves, and the parcels are then steamed or grilled (or both). It's recommended to serve libok&eacute; de viande with boiled yams on the side.

Liboké de viande

Croatia

Lička kalja is traditional stew from Lika and Gorski Kotar regions of Croatia, made with lamb or mutton, cabbage, potatoes and other local vegetables. It is a variety of better known Bosnian kalja, main difference being the consistency (Bosnian is thicker) and the meat used (today, Bosnian kalja is mostly made with with veal). Lička kalja was a product of necessity for the poor shepherd families in the destitute mountain regions of Lika and Gorski Kotar, who utilized the animals they were herding and vegetables growing in their yards for most of their dishes. Nevertheless, lička kalja is a highly nutritive meal, and was also used as a cold remedy and a way to keep warm during the harsh winter days and nights. Although nowadays somewhat forgotten, efforts are being made to revive this tasty and healthy dish, and it can be found more and more often on the menus of the local traditional restaurants.