Apéritif

This Malaysian kuih is a bite-sized treat that consists of savory cakes that are topped with minced meat. The batter for the cakes usually incorporates coconut milk and gets its distinctive color from the addition of turmeric. They are traditionally prepared in specialized round or flower-shaped molds, and while they are baking, they are topped with a filling that usually incorporates saut&eacute;ed minced meat, shallots or onions, and occasionally shrimps. Traditionally, each cara berlauk is garnished with fresh red chili peppers and fried shallots. The dish is best enjoyed as a quick and convenient snack or a filling appetizer.

Comment faire pour que les gens se sentent bien

Kuku is the universal term for a broad group of Iranian dishes that resemble a thick omelet. Typically pan-fried, these dishes are predominately vegetarian, although some varieties occasionally employ meat. Some of the most famous varieties are kuku sabzi, which consists of eggs and various chopped herbs, and the potato-based kuku sib-zamini. Versatile kuku dishes are a staple in Iranian cuisine - they are often served on special occasions, but are also commonly prepared as simple everyday meals. Easily adapted to taste and preference, they can be eaten hot or cold, as a filling appetizer, quick snack, or a light main course.

Kuku

Kuku sabzi is an aromatic Iranian dish resembling an omelet or the well-known frittata. It consists of finely chopped herbs combined with lightly beaten eggs and a variety of spices. The mixture is usually pan-fried on both sides until golden brown. The herbs, most commonly parsley, cilantro, dill, and chives, play a crucial role and prevail over the amount of eggs used in the dish. Occasionally, plain versions can be complemented with other ingredients such as walnuts and barberries. Even though it is considered to be an everyday treat in Iranian households, slices of this fragrant treat are a staple at special occasions and Iranian holidays. Whether it is served fresh from the oven or chilled, kuku sabzi can be enjoyed as the main course or a filling appetizer. It is often accompanied by yogurt dips, bread, and pickles.

Kuku sabzi

Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours. During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom. It usually employs cow milk, but other kinds, such as goat yogurt in Greece, are also common. In many Levantine countries, labneh is enjoyed as a part of a mezze, served alongside flatbreads and other small dishes. It can be eaten plain, garnished with olive oil or chopped mint, but it can also be served as a creamy spread over bread or bagels. It is often incorporated as a condiment in many meat and vegetable dishes. Because of its thick consistency, it can be rolled into balls and preserved in olive oil, or covered in crushed nuts or spices, then served as a decorative appetizer.

Labné

Spain

La bomba is a popular tapa originating from Barcelona, particularly from the neighborhood of Barceloneta. This delicious and hearty dish consists of a large, round potato croquette stuffed with seasoned ground meat. The croquette is deep-fried until golden and crispy, and it is typically served with two distinctive sauces: a spicy red sauce, often a brava sauce, and a garlicky white aioli. The preparation of la bomba begins with boiling and mashing potatoes to form a smooth mixture. The filling usually consists of ground meat, such as beef or pork, seasoned with spices, onions, garlic, and sometimes peppers. The seasoned meat is cooked and then formed into small balls. The mashed potatoes are shaped around the meat filling to form a ball, resembling a small bomb. Each ball is then breaded by dipping it in flour, beaten egg, and breadcrumbs before being deep-fried until crispy and golden brown. La bomba is traditionally served hot, topped with the spicy red sauce and aioli, creating a delightful contrast of flavors and textures. This tapa is a favorite in many tapas bars across Barcelona and has gained popularity throughout Spain.

La pompe

Labskaus is a dish from northern Germany consisting of corned beef, mashed potatoes, and beets, with additional ingredients such as fried eggs, pickles, and rollmops&mdash;a pickled, rolled herring. Although its origins are somewhat murky, the dish was most probably invented in the 16th century, when it was typically eaten by poor people, sailors, and seamen, due to the fact that pickled and canned foods were inexpensive and could last during long travels. Although the dish is particularly popular in the cities of Hamburg, Bremen, and L&uuml;beck, variations of labskaus are prepared and consumed throughout northern Europe.

Labskaus

Leberkn&ouml;delsuppe is a traditional and Austrian soup featuring liver dumplings. The dumplings, or "leberkn&ouml;del," are made from ground liver (typically beef or pork), stale bread rolls (or bread), onions, eggs, and various herbs and spices. These ingredients are mixed together, shaped into balls, and then gently cooked in a clear broth, usually beef or vegetable. The result is a rich, hearty soup with a robust flavor, ideal for cold weather. Leberkn&ouml;delsuppe is often served as a starter in traditional meals and is cherished for its comforting and nourishing qualities.

Soupe de boules de lait

Croatia

Leber pa&scaron;teta is a p&acirc;t&eacute; that is especially popular in the area of Virovitica. It is made with a combination of lard, onions, dried bacon, liver, hard-boiled eggs, and mustard. In order to prepare it, onions and pieces of bacon should be fried in lard, while liver is added later. The concoction is combined with other ingredients, ground, then seasoned with salt and pepper. After it has been prepared, this delicious p&acirc;t&eacute; should be chilled in the refrigerator for at least one hour before serving. The name leber pa&scaron;teta shows a German influence on the dish, and there is also another popular name &ndash; leberica, referring to the same p&acirc;t&eacute; that is stuffed into a large, cleaned intestine.

Leber pasteta

Leche de tigre is a Peruvian specialty consisting of ceviche juice that is left after the fish has been consumed. The milky liquid is sometimes made on its own with fish stock. There are numerous variations of leche de tigre, but each drink is characterized by its blend of numerous flavors: spicy, acidic, savory, creamy, and fresh. Some cooks like to make the drink more creamy by adding pur&eacute;ed fish into it, while others like to add milk in order to balance the acidity coming from the lime juice. Leche de tigre has a special place in most Peruvian households since it is considered an aphrodisiac and a great hangover cure. Sometimes, the drink is mixed with coconut milk, vodka, and white wine for the creation of a unique cocktail.

Lait de tigre

Le Lefserull med røkelaks est un plat norvégien populaire composé de saumon fumé et de lefse, un pain plat norvégien traditionnel à la texture moelleuse qui se plie et s'enroule facilement. Ce plat appartient à un groupe plus large de rouleaux de lefse (lefseruller), qui sont généralement dégustés en guise de collation ou d'apéritif. Cette version au saumon est simple et consiste à tartiner le pain plat de fromage à la crème, puis à y placer de fines tranches de saumon fumé. Le pain est roulé en une fine bûche, qui est ensuite coupée en petits morceaux et servie. Ce plat est polyvalent et comprend souvent des salades ou des herbes. 


Lefserull avec des røkelaks

Lengua a la vinagreta is a cold appetizer that is popular in Uruguay and Argentina. It consists of boiled ox or beef tongue that is sliced into thin pieces, then marinated in a combination of white wine vinegar, olive oil, garlic, and parsley, while capers and hard-boiled eggs are used sometimes, but not always. Although lengua a la vinagreta is usually served as an appetizer, it also makes for a light lunch or dinner. It is recommended to serve the dish with a glass of red wine on the side.

Langue à la vinaigrette

Serbia

This Serbian delicacy is prepared in a time-consuming process that includes slowly frying pork rinds until the fat is completely extracted. Common additions include pork offal such as lungs, liver, intestines, and parts of the head that are cooked, finely chopped, and added to the frying mixture. When the fat completely melts and the ingredients are combined, the mixture is drained and stored. Traditionally prepared during colder seasons, kavurma or sprža is usually associated with the southern parts of Serbia, namely the city of Leskovac. The dish is typically served as a cold appetizer, accompanied by bread and various pickled vegetables.

Leskovačka kavurma

Denmark

This versatile liver p&acirc;t&eacute; is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients. The p&acirc;t&eacute; mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver p&acirc;t&eacute; has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens. It was introduced by a Frenchman named Fran&ccedil;ois Louis Beauvais, who first prepared this delicacy at his Copenhagen shop. Many Danish butchers followed his example, and when the process was industrialized, the p&acirc;t&eacute; became more available and gained a huge popularity. Leverpostej is usually used as a spread on open-faced sm&oslash;rrebr&oslash;d sandwiches, when it is typically topped with a variety of different ingredients.

Leverpostej

China

Liang ban qie zi is a traditional dish originating from Shanghai. The dish is usually made with a combination of eggplants, scallions, garlic, ginger, soy sauce, oil, sugar, and Chinkiang vinegar. The eggplants are sliced and cut into bite-sized strips that are steamed in a steamer basket until tender. The strips are piled in a serving dish and topped with garlic, scallions, and ginger. The oil is heated in a pan and ladled over the garlic, scallions, and ginger to create a sizzling effect. A mixture of vinegar, soy sauce, and sugar is poured over the eggplants and the dish is gently stirred before it's served as an appetizer.

Liang ban qie zi

Limbă cu măsline is a traditional stew based on beef tongue and olives. The stew typically consists of slices of cooked beef tongue stewed with tomato sauce and pitted olives. It is usually seasoned with lemon juice and a handful of freshly chopped parsley or chives. Soft and juicy slices of beef tongue topped with an aromatic and robust tomato sauce with olives make for a classic Romanian dish, commonly eaten as an appetizer on festive occasions, such as New Year&rsquo;s Eve. Served both hot and cold, the stew is usually accompanied by mashed potatoes, rice, pasta, or bread.

Limba avec masline

Italy

Lingua in salsa rossa is a traditional dish originating from Asti. It consists of boiled tongue in red sauce. The dish is made with beef tongue, onions, cloves, carrots, celery, and bay leaves. Before serving, the tongue is cut into slices, either hot or cold, and it's accompanied by the hot or cold salsa rossa, typically made from red vinegar, chili peppers, dried tomatoes, olive oil, garlic, onions, and tomatoes. In Asti, the dish is usually served warm as an appetizer, but in other places it can be served as a main dish. If fresh tongue is unavailable, people often use salt-cured tongue that's first soaked overnight in cold water.

Langue en salsa rossa

Lisogni is a traditional appetizer originating from Liguria, and it's a specialty of Bormida. These fried dumplings are usually made with a combination of potatoes, flour, milk, garlic, olive oil, and salt. The potatoes are peeled, boiled, passed through a food mill, and kneaded with the milk, flour, and salt. The firm dough is shaped into long loaves that are cut into many smaller pieces and flattened by hand. They're baked on both sides until golden and arranged on a platter while piping hot. The dumplings are covered with a heated mixture of olive oil and garlic, and lisogni are ready to be enjoyed. If desired, add some parsley or crumbled egg yolks for more flavor.

Lisogni

Locos con mayonesa is a traditional dish originating from Chile. It&rsquo;s usually made with a combination of abalone, salt, onions, bell peppers, mayonnaise, and pisco. The abalone is washed, boiled in water with onions and peppers until soft, and then cut into pieces. These mollusks are arranged on a plate, often on a bed of lettuce, and they&rsquo;re garnished with coriander, chives, or parsley. Mayonnaise is mixed with a bit of pisco, and it&rsquo;s then placed on top of each abalone piece. Locos con mayonesa is usually served as an appetizer.

Locos à la mayonnaise

United States

Lomi-lomi salmon is a traditional dish originating from Hawaii. The dish is prepared with salmon and tomatoes as the main ingredients. It was originally introduced to Hawaii by early Western sailors. The salmon is rubbed with salt, then combined with diced tomatoes, minced red onion, and green onions. The word lomi means to press, massage, or rub, referring to the method of massaging the salted salmon between the fingers. Lomi-lomi salmon is traditionally served as an appetizer or a side dish at Hawaiian parties (luaus), usually alongside kalua pig, poke, and poi.

Saumon Lomi Lomi

London particular is a traditional soup made from dried whole peas or yellow or green split peas. They're combined with ham, ham hock, bacon, or gammon, while vegetables such as carrots, celery, and onion are added for extra flavor. The traditional London version uses yellow split peas exclusively. When properly prepared, the soup should be so thick that a spoon can stand upright in it. London particular is typically served as an appetizer or main dish with crusty bread on the side. The name of the dish comes from the thick smog with a yelowish tinge by gas street lamps, which looks similar in texture and color to pea soup. The term London particular was further popularized by Charles Dickens in his novel Bleak House. In the 19th century, the soup was a street food staple in stalls and taverns of London, but nowadays very few restaurants serve it occasionally.