A Dictionary of Food

konoshiro

used to to form translucent gelatinous bricks (see black bean curd) but the dry powder is used as a low-calorie substitute for gelling starch in confectionery, drinks, edible films etc. In the brick form it is used like bean curd. It may be sliced thinly for use as a vegetarian sashimi. See also ito-konnyaku, shirataki noodles

konoshiro Japan Fillets from a small sardine which are used in sushi. See also kohada konservirovannye tomati po-bakinski

Southwest Asia A Georgian tomato chutney made with chopped red and yellow sweet peppers, chillies, chopped onions and tomatoes all combined in their raw state with sugar, salt and a little wine vinegar and left for at least 24 hours before using

konservirovannye yabloki Russia Apple preserve made from peeled, cored and chopped dessert apples stewed in dry cider with light brown sugar, finely chopped onion, garlic, peeled ginger and sweet red pepper, flavoured with lemon zest, lemon juice and cayenne pepper and matured for at least 3 days. Served with pork.

kontomiré West Africa Ghanaian for the dasheen leaves used as a vegetable

kookoo Eggah

kool Netherlands Cabbage koolraap Netherlands Turnip

koosé West Africa A black-eyed bean mixture formed into small balls. See also akara

koosmali South Asia A side dish made with grated raw carrots and fried black mustard seeds

kop Denmark Cup

Kopanisti Greece A semi-hard creamy strongtasting blue cheese from the Aegean islands. It is salted and placed in pots to ripen for 1 to 2 months.

Kopenhagener Germany Danish pastries

Kopfsalat Germany Lettuce Kopfsalatherzen Germany Lettuce hearts Kopfsalatsuppe Germany Lettuce soup kopi luwak Indonesia An Indonesian coffee

bean, very rare, very expensive and said to have a fine distinctive flavour. The luwak, a nocturnal civet, eats wild ripe coffee fruits and the beans, still encased in their protective endocarp, are collected from the animal droppings. They are washed and treated in the usual way.

kopp Norway, Sweden Cup

koprivstenska lukanka Bulgaria A keeping sausage made from neck or spare rib of pork and leg of beef (2:1), chopped, drained, minced, seasoned, mixed with sugar and caraway seeds, allowed to mature for 12

hours then packed in ox casings, made into long links and air-dried for 3 months

kopvoorn Netherlands Chub, the fish kop yop Indonesia Makapuno

Korbkäse Germany A soft acid-curdled cows’ milk cheese with a smooth texture and thin rind weighing to 125 g

Korean cabbage Chinese leaves

Korean pickled cabbage Fermented cabbage (usually Chinese leaves) or other vegetables, flavoured with salt, garlic and chillies. See also kimchi

koriandr Russia Coriander korinkake Norway Currant cake

Korinthen Germany Currants, from dried grapes

koritsa Russia Cinnamon koriyenda Japan Coriander leaves

korma 1. South Asia Braising of meat or vegetables with some or all of water, stock, yoghurt or cream. Styles vary, with some cooked to a thick sauce, some to almost dry and others to a flaky crust. Only the best young meat is used. The early parts of the braising process often involve dry cooking, i.e. using a heavy pan over a fierce heat, searing the meat, then adding cooking liquor gradually so as to maintain dry but not burnt conditions. See also doh peeazah, shikar korma 2. Central Asia The basic Afghan stew of cubed meat browned in oil with onion and garlic, then simmered with pulses and/or vegetables plus flavourings, typically chillies, pepper, cumin and coriander. The standard korma has yellow split peas. The name after korma indicates the vegetable used, e.g. korma shulgun ‘turnip korma’.

korma powder South Asia A mild spice mix used in korma cooking with white pepper instead of chilli powder

korma sadah South Asia A relatively simple dish by Indian standards of braised mutton. Pieces of mutton are rubbed with a paste of shallots, garlic, cloves, coriander leaves, salt and a little butter, and fried in butter until dry. Yoghurt and some basil leaves are added and the mixture is again stirred and boiled until dry, more butter, mace and chopped chives are added and the dish slowly cooked until well browned. A little water may be added to ensure that the meat is cooked through. Finally paprika is added and the dish finished in a slow oven for about 30 minutes.

Korn Germany 1. Cereals 2. Grain

koromo Japan Batter for tempura. See also soya batter

körsbär Sweden Cherries körte Hungary Pear

korv Sweden Sausage

korv och bröd Sweden Sausage in a roll korv Stroganoff Sweden A sausage stroganoff

made with strips of skinned Vienna-type sausage (Frankfurter, Falukorv, etc.), fried in butter with chopped onions until brown then simmered in a closed pan for 10 minutes with acidulated cream and tomato purée

Koscher Germany Kosher

kosher Food slaughtered and/or prepared according to the strict Jewish dietary laws kosheri Egypt A street food consisting of layers of cooked lentils and rice topped with caramelized onions and a tomato sauce. Sometimes a layer of pasta is placed between the rice and the onions. Generally served with a hot chilli pepper sauce. The

Egyptian version of the Indian khichhari. kosher salt United States Sea salt

koshi-an Japan A smooth sweet red bean paste

kosho Japan 1. Peppercorn 2. Pepper, the spice

kosie West Africa A snack food from northern Ghana made from mashed cooked beans blended with half their volume of finely sliced onion, processed with a little chilli, eggs (4 per kg of cooked beans), plus salt and water until frothy then shallow-fried in spoonfuls and served with a dip

Kossuth cake United States Iced sponge cake filled with whipped cream or ice cream Kostromskoi Russia A cows’ milk cheese

similar to Gouda

kota kapama Greece Portioned chicken, browned in olive oil and butter, reserved; chopped onions, garlic and celery browned in the same fat; then all combined with tomato purée, chopped or canned tomatoes and red wine, flavoured with a cinnamon stick and simmered 45 minutes; cinnamon removed and the chicken served with the reduced cooking sauce

kotcho East Africa Bread made from the starch extracted from the Ethiopian domesticated enset plant. This is scraped from the leaf bases and obtained from the stem and the swelling at the base of the plant, it is then fermented in pits lined with enset leaves and will keep in this state for long periods. The enset plant can be harvested at any season and is drought resistant.

kotelet Denmark, Netherlands Cutlet, chop kotelett Norway Chop

Kotelett Germany Cutlet, chop kotlett Sweden Chop, cutlet

kotlety Russia Minced beef and pork, milksoaked breadcrumbs, egg and seasoning

Krabbe

formed into round or oval patties, panéed and fried. Served with a béchamel or tomato sauce and vegetables.

kotlety iz rybi Russia As kotlety, but made with minced cod or pike flesh and butter. Served coated with melted butter and with vegetables in a béchamel sauce.

kotlety pojarski Russia Minced chicken, veal or pork processed with breadcrumbs, butter and cream and flavoured with nutmeg, chilled, panéed, rechilled then fried and served with an appropriate sauce

kotlety po-kievski Russia Chicken kiev. The stuffing is traditionally unsalted butter, lemon juice, lemon zest and chopped tarragon. Deep-fried at 190°C.

kotopitta Greece A double-crust chicken pie using layers of buttered filo pastry as the container filled with diced cooked chicken bound with a chicken velouté flavoured with chopped coriander and walnuts and enriched with egg

kött Sweden Meat

köttbullar Sweden Minced beef meatballs fried and served with creamed potatoes and cranberry sauce

köttfärs Sweden 1. Minced meat 2. Meat loaf koud Netherlands Cold

koud vlees Netherlands Assorted sliced cold cooked meats

koulibiac Coulibiac

koumiss A thick slightly alcoholic and sour drink originally made from ass or camel’s milk now made from fresh mare’s milk. It is similar to but more alcoholic than kefir and rather like a gassy alcoholic yoghurt. Used to treat gastro-intestinal problems in Russia. Also called kumiss, kumyis

kou mou China A white irregularly shaped mushroom similar to an oyster mushroom, grown and used in northern China. Possibly the same species as St George’s mushroom.

kouneli Greece Rabbit

kourabi Sweden A sweet biscuit served with coffee

kourabiedes Greece A crisp crescent-shaped biscuit flavoured with almond and aniseed

kovo South Africa A large-leaved vegetable similar to spring cabbage but sweeter and lighter in texture

koyadofu, koyatofu Japan Freeze-dried bean curd

koyun Turkey Mutton krab Russia Crab krabba Sweden Crab krabbe Norway Crab

Krabbe Germany Shrimp

krabbesalat

krabbesalat Norway Crab meat on lettuce, celery and dill with a mustard dressing

krabbetjes Netherlands Pork spareribs krachai Thailand Kempferia galangal kra dook Thailand Spare ribs

kräfta Sweden Crayfish

Kraftbrühe Germany Beef consommé kraftor Sweden Crayfish

Kraftsuppe Germany Beef and vegetable soup

Kraine Austria A sausage similar to

Burgenländisch Hauswürstel

krajana Poland A firm smoked sausage from Poznan knotted in links

Krakauer Austria A sausage similar to Polish krakowska but containing visible chunks of lean meat

Krake Germany Octopus

krakelingen Netherlands 1. Crackers 2.

Pretzels

krakowska Poland A slicing sausage made from a very firmly consolidated mixture of seasoned chopped lean beef, lean pork and pork fat packed in beef middles and smoked. Common throughout the country.

kranjska kobasica Balkans A smoked sausage made from diced pork and bacon (6:1), kneaded with sodium nitrate, garlic and seasoning for about 30 minutes, filled into small casings, linked in pairs and smoked for 3 days if to be eaten immediately or longer if to be kept

kransekage Denmark Almond pastry ring Kranzkuchen Germany A braided sweet cake

Krapfen 1. Germany, Italy Sweet fritters 2.

Switzerland A rich fruit cake with pears, nuts and marzipan

Krapfenchen Germany Special doughnuts or fritters served on Shrove Tuesday (Mardi Gras)

krapivnyi shchi Russia A soup made from seasoned meat or vegetable stock, with young nettles, sorrel, sausages and chopped onions. Served with soured cream.

krapow Thailand Purple basil krappe Denmark Crab krasnyi perets Russia Paprika kra-thin Thailand Cassia kratiem Thailand Garlic

kratiem dong Thailand Pickled garlic krauch soeuch Cambodia Kaffir lime Krauskohl Germany Kale

Kraut Germany Sauerkraut (colloquial)

Kräuter Germany Herbs

Kräuterkäse Switzerland Sapsago cheese Kräuterklösse Germany Dumplings coloured

green with spinach or herbs

Kräuterleberwurst Germany, Switzerland A well-seasoned liver sausage flavoured with herbs and with large pieces of liver embedded in it. Also called Kräuterwurst

Kräuterwurst Germany, Switzerland

Kräuterleberwurst

Kräuterwurst à la Montreux Switzerland

Liver sausage (Kräuterwurst) laid on a bed of baked leeks, napped with a rich brown gravy and heated through

Krautfleckerl Germany A dish of boiled cabbage mixed with noodles

Krautkräpfli Switzerland A type of ravioli filled with spinach

Kraut mit Eisbein und Erbensuppe Germany

A national dish of pigs’ knuckles with cabbage and pea soup

Krautwürstel Austria Cabbage rolls stuffed with minced beef and onions

krawaan Thailand Cardamom krebs Denmark Crayfish

Krebs Germany Crab

Krebstieren Germany Crustaceans kreeft Netherlands Crayfish

Kreivi Finland A loaf-shaped cheese resembling Tilsit, but not flavoured with caraway seeds

krem Norway 1. Whipped cream 2. Custard Kren Germany Horseradish

krendel Russia An egg and butter enriched yeasted dough formed after raising into a long cylinder (5 cm diameter) and tied like a pretzel; proved, egg-washed, sprinkled with almond flakes and baked at 200°C, initially covered with foil then uncovered; finally dusted with icing sugar

Krenfleisch 1. Germany Sliced hot boiled beef served with horseradish sauce 2. Austria, Italy Pork, boiled in vinegar and wine and served with horseradish and potatoes krenten Netherlands Currants, from dried

grapes

krentenbrood Netherlands Currant bread krentenbroodjes Netherlands Currant buns kreplach A type of Jewish ravioli with a variety of fillings. Meat or chicken are served in chicken consommé. Fillings based on cheese, soured cream and eggs are served with melted butter and either salt or sugar.

kreps Norway Small crayfish

Kreuzkümmel Germany Cumin Krevetten Germany Shrimps

kroepoek Netherlands A large deep-fried crisp pancake flavoured with dried prawns. See also krupuk

Krokette Germany Croquette

kromeski, kromesky A small cylindrical croquette of minced meat. See also cromesquis

krona Mexico A mild red pepper kronärtskocka Sweden Artichoke Kronsbeere Germany Cranberry kroppkakor Sweden Potato dumplings made

with minced raw potatoes mixed with egg, flour and seasoning to a give a light mixture. Formed into dumplings around a filling of sweated chopped gammon and onions, boiled in water until they float, plus a further 5 minutes. Served with melted butter and cranberry sauce.

kropsla Netherlands Lettuce kropsua Finland A thick pancake

krøsesuppe Denmark A soup made from a mixture of dried fruits, apples and chicken giblets

kruiden Netherlands Herbs

kruidenagel Netherlands Clove, the spice kruiden azÿn Netherlands Herb-flavoured

vinegar

kruisbes Netherlands Gooseberry

krumpli Hungary 1. Potato 2. A stew of mainly vegetables, onions, potatoes, tomatoes, green sweet peppers, etc. with bacon and sausage, seasoned and flavoured with paprika

krung gaeng Thailand The general term for curry paste

krung gaeng kao wan Thailand A very hot green curry paste made hot by the fresh green chillies which give it its colour

krung gaeng kare leung Thailand A mild yellow curry paste coloured using fresh turmeric root

krung gaeng ped daeng Thailand A medium to hot commercial and very aromatic curry paste coloured red. A typical formulation contains chopped seeded New Mexico chillies, minced greater galangal root, coriander root and shallots, chopped kaffir lime rind and lemon grass root and shrimp paste.

krung gaeng som An orange-coloured curry paste used in seafood soups and dishes

krupek See krupuk

krupuk Indonesia A large deep-fried crisp pancake flavoured with dried prawns, similar to the Indian poppadom or Chinese prawn cracker. Smaller varieties are made with fresh ingredients, e.g. shrimps and tapioca chips, by rolling out and drying. See also singkong, emping melinjo. Also called krupek, kerupuk

krupuk ikan Indonesia A rice flour batter flavoured with fish, dried and deep-fried

kugelis

rather like an Indian poppadom or Chinese prawn cracker

krupuk tempeh Indonesia A krupuk chip flavoured with tempeh

krupuk udang Indonesia 1. A shelled, deveined and flattened shrimp, dried and resembling a crisp 2. A rice-flour batter flavoured with powdered dried shrimp, dried and deep-fried

krusbär Sweden Gooseberries

Krustentieren Germany Crustaceans kryddersild Norway Spiced herring kryddor Sweden Condiments, spices

Kryddost Sweden A cows’ milk cheese flavoured with caraway seeds and cloves

kryddpeppar Sweden Allspice

Kryddsvecia Sweden Sveciaost cheese flavoured with various spices

kseksu bidawi North Africa Couscous with seven vegetables; the most common seven are cabbage, carrots, pumpkin, peas, artichoke hearts, turnips and sweet potatoes kskas North Africa The upper part of a couscousière in which the couscous is

steamed. See also gdra kuali Malaysia Wok

kuba al-aish Persian Gulf Stuffed meatballs made from a minced lamb and sticky rice mixture, spiced and processed into a cohering paste. This is formed into small balls around a filling of cooked split peas, fried onions, sultanas, ground cardamom and baharat. The balls are flattened into oval cakes and shallow-fried on each side.

kubis bunga Malaysia Cauliflower ku cai Malaysia Garlic chive

Kuchen Germany Cake

Küchenragout Germany A rich stew of chicken, sweetbreads, veal meatballs, clams, asparagus and peas

kudamono Japan Fruit. It may be served at the end of a meal in small portions and decorative shapes.

kudzu A pale grey starch rather like arrowroot made from the roots of a vine. See also kuzu

kuei China Cassia

kugel A Jewish baked pudding consisting of rice or noodles with dried vine fruits, fresh fruit, chopped nuts, eggs, sugar, spices and margarine or molten chicken fat

Kugelhopf Germany, Switzerland Sponge cake or large choux pastry balls filled with whipped cream. Also called Kugelhoph

Kugelhoph Germany, Switzerland Kugelhopf kugelhumf tin A tubular cake tin hinged along the length for cooking long cylindrical cakes kugelis Lithuania A famous dish of grated raw potatoes, salted and drained for 10 minutes,

ku gua

dried, combined with a little flour, baking powder, bacon fat, egg, grated onion, caraway seed and pepper, placed in a baking dish, dotted with butter and baked at 180°C for 35 minutes then at 200°C until browned. Served with fried onions.

ku gua China Bitter melon kuha Finland Pike-perch kühl Germany Cool

kui Korea 1. Grilled 2. Cooked on the griddle kuiken Netherlands 1. Young chicken 2.

Young pigeon

kukhura ka phul Nepal Hen’s egg kukorica Hungary Sweetcorn

kuku Central Asia An egg dish from Iran either like a Spanish omelette with discrete pieces of vegetables or with the vegetables puréed and mixed with the egg. The dish is usually named after the principal vegetables in it, preceded by kukuye, e.g. kukuye sabzi.

kuku choma East Africa Roast chicken kuku paka East Africa A Swahili chicken and

coconut curry made from onions, sweet peppers and garlic fried in the usual way with spices. Potatoes and water are added and simmered until the potatoes are almost cooked, browned chicken pieces are then added together with tomatoes and coconut milk, the whole being simmered until the chicken is well done and the sauce thick. Served with rice or chapatis.

kukuruza Russia Maize

kukuye sabzi Central Asia An omelette of herbs and spring greens baked in a 180°C oven for about 45 minutes

kulchas South Asia A yeast or other leaven raised white flour dough made into rounds and deep-fried. May be filled with cheese or vegetables before cooking.

kulebiaka Russia The original Russian fish pie coulibiac. Also called kulebiak, kulibyaka kulfi South Asia A type of ice cream made from sweetened full-cream milk thickened with corn flour, mixed with chopped almonds and pistachio nuts and flavoured with rose

water

kulfi mould A small conical metal mould used for shaping kulfi

kulich Russia A traditional yeast-raised Easter cake made with flour, milk, sugar and butter (11:5:4:2) mixed with eggs and egg yolks to make a firm well-kneaded dough. After allowing a thin batter made with some of the flour, milk and yeast to rise, the dough is mixed after the first proving with sultanas, rum, powdered saffron, crushed cardamom seeds, chopped mixed peel and almond slivers. It is then knocked back, proved and

baked at 200°C for 15 minutes then at 180°C until cooked.

kulikuli West Africa A type of biscuit made from freshly ground peanuts from which most of the oil is extracted by kneading and squeezing with a little warm water. The paste is mixed with water, salted, shaped into biscuits and deep-fried.

kulitis Philippines Amaranth kulthi bean Horse gram

kumara New Zealand The Maori term for sweet potato

kumin Japan Cumin

kumiss A thick slightly alcoholic and sour drink made from fresh mare’s milk. See also koumiss

kumler Norway Potato dumplings kummel Sweden Hake

Kümmel 1. Germany Caraway seed 2. Netherlands A caraway-flavoured liqueur sometimes used for flavouring

Kümmelkase Germany A soft surface-ripened caraway-flavoured cows’ milk cheese. Contains 58% water, 21% fat and 19% protein.

Kümmelsuppe Germany Caraway-flavoured soup

kumquat One of the three principal varieties of citrus, members of the genus Fortunella, especially F. japonica & F. margarita with oval-shaped fruits about 2 to 4 cm in diameter with an edible skin and an unusual bittersweet flavour. Introduced to the UK in 1846, and thence worldwide. Crystallized, made into marmalade, often sliced for decoration and used in sweet and savoury dishes. See also maru-kinkan, nagami kumquat, meiwa kumquat. Also called cumquat

kumys Russia A thick slightly alcoholic and sour drink made from fresh mare’s milk. See also koumiss

kun choi China Chinese celery kunchor Malaysia Lesser galangal

kunde East Africa A Kenyan dish of cooked cow peas and ground peanuts (2:1) mixed with chopped onions and tomatoes that have been sautéed in oil and all cooked gently for about ten minutes. Normally served with maize porridge.

kung haeng Thailand Dried shrimp

kung yue China A small fish similar to an anchovy prepared like ikan bilis

kunyit Indonesia, Malaysia Turmeric kunyit basah Malaysia Turmeric kunyit kering Malaysia Saffron kupang Malaysia Asian mussel kura Russia Chicken

Kürbis Germany 1. Squash 2. Pumpkin 3. Gourd

kure po plzensku Czech Republic Chicken cooked in beer with sultanas

kurhai Nepal, South Asia A small wok used for one-dish cooking. See also karahi

kuri Japan Chestnut

kuri ama-ni Japan Candied chestnuts similar to marrons glacés

kuritsa Russia A boiling fowl, old hen

kurnik 1. Poland A double-crust puff pastry pie filled with four thin unsweetened pancakes interspersed with three separate layers: the first, chicken in a cream sauce, then sautéed mushrooms in a sour cream sauce and finally boiled rice mixed with chopped hard-boiled eggs and onions bound in a cream sauce. The pie is egg-washed, baked and served with a suprême sauce. 2. Russia A simpler version of the Polish kurnik using a shortcrust pastry and a creamy filling of hard-boiled eggs, cooked rice and chopped roast chicken meat

kuro goma Japan Black sesame seeds

k’urt East Africa Chopped raw beef mixed with mustard and chilli paste

Kurt Central Asia A hard pungent sun-dried ewes’ milk cheese from Kazakhstan

kurundu Sri Lanka Cinnamon

kurzemes Latvia Patties made with a duxelle of onions and mushrooms mixed with minced pork, veal or ham and breadcrumbs, seasoned and flavoured with chopped parsley and dried thyme, bound with egg, fried both sides and served with a sauce made from the reduced deglazed pan juices and sour cream

kushikatsu Japan Skewers of pork with a sauce

kushiyaki Japan Skewers of pork, chicken, seafood and vegetables, panéed and deepfried and eaten with a variety of sauces and relishes

Kuttelflech Austria Tripe

Kutteln Germany Tripe

kutya Russia Wheat grains, whole burghul or rice cooked in sweetened milk or almond milk like a rice pudding

kuzu A pale grey starch rather like arrowroot made from the roots of a vine related to jicama. Used in Chinese and Japanese cooking to thicken sauces and make translucent glazes, it is excellent as a coating for fried foods. Also called kudzu

kvæder Denmark Quince kvarg Norway Quark

kvas Russia A slightly alcoholic drink made from stale rye bread and water (1:6), the

kyuri

bread is dried and powdered, steeped for 8 hours, sieved, yeasted and fermented with mint and sugar (1:30 on water) for 8 hours, strained, a few sultanas added and the whole left for about 3 days until the sediment settles and the sultanas float. Decanted and strained before use. Juniper is occasionally used in place of mint.

kveite Norway Halibut

kwabaal Netherlands Eel pout, the fish kwah North Africa A Moroccan kebab of

cubed liver coated with cumin, paprika and salt and wrapped in a sheep’s caul before grilling

kwali Malaysia A Chinese-style wok used by Malaysian Chinese (Straits Chinese) for cooking rempah

kwalima East Africa A beef sausage from Ethiopia similar to Spanish chorizo

kwanga Central Africa Treated cassava tubers. See also bâton de manioc

kwanta East Africa The Ethiopian name for preserved beef made by rubbing strips with butter, salt and berbere then hanging them out to dry

kwark Netherlands 1. Quark 2. Curds kway tio Malaysia Rice ribbon noodles kyabetsu Japan Cabbage

kyainthee Burma Candlenut kyauk kyaw Burma Agar agar kyauk-nga Burma Garoupa, the fish

kyckling Sweden Baby chicken or poussin kyenam West Africa A traditional Ghanaian

dish consisting of a whole fish, each side incised with two deep diagonal cuts which are filled with a paste of chillies, root ginger and salt, coated with surplus paste and deep-fried or grilled until crisp. Also called kenan

kyet-thun-ni Burma Shallots

kyin-kyinga West Africa Kebabs of meat and sweet peppers, the meat marinated in a processed mixture of onion, ginger, ground roasted peanuts, tomatoes, garlic and chillies and the kebabs sprinkled with ground peanuts before cooking

kylling Denmark, Norway Chicken

kyodo ryori Japan Specialities of a region, either single dishes or a complete meal

kypsäksi paiste Finland Well done. Used of meat, steaks, etc.

kyringa Russia A central Asian fermented milk similar to koumiss made in wooden vessels which become impregnated with the starter culture and are not sterilized

kyufte Bulgaria Meatballs kyuri Japan Cucumber

la China Hot and peppery

laab Thailand A mixture of lightly stir-fried meat and onions with herbs and other salad ingredients

la bai cal China Peppery pickled cabbage labelling See food labelling, organic labelling,

nutritional labelling lablab bean Hyacinth bean

lablabi North Africa A thick vegetarian purée soup from Tunisia based on chickpeas with garlic and sweated onion, carrots and celery, finished with lemon juice and chopped coriander leaves

Lablab purpureus Botanical name Hyacinth bean

labna Middle East A cream cheese made from the solids remaining when goats’ milk yoghurt is strained through muslin. It is formed into 3 cm balls which are coated with olive oil and chopped herbs or paprika. Eaten with bread and keeps well. Also called labneh

labneh See labna

labong Philippines Bamboo shoot

Labquark Germany Quark

Labskaus Germany A northern German dish of mashed potatoes, fried chopped onion, chopped corned beef and seasoning, served hot topped with a fried egg and accompanied by pickled beetroot and gherkins. Sometimes well-soaked, filleted and chopped salt herrings are added.

labu air Malaysia Bottle gourd

labu merah Indonesia, Malaysia Winter squash

labu siam Indonesia Choko la cari Vietnam Curry leaves laccetto Italy Mackerel

lace, to To add alcohol, condiments or spices to a dish to make it more tasty or interesting

lacerto Italy Mackerel

la chang China The standard Chinese pork sausage. See also lap cheong

Lachs Germany Salmon

Lachsforelle Germany Salmon trout

Lachsschinken Germany The main muscle of pork loin, lightly smoked and wrapped in a sheet of raw bacon fat and tied into a neat cylinder with string. Eaten raw and thinly sliced as a hors d’oeuvre or sandwich filling. See also laxschinken

Läckerli Switzerland Sweet biscuits containing chopped nuts and candied peel. Also called Leckerli

lacón con grelos Spain Boiled cured shoulder of pork with turnip tops

lactalbumin One of the proteins in milk

Lactarius deliciosus Botanical name Saffron milk cap

lactase The enzyme that converts lactose into glucose and galactose

lactates Salts of lactic acid used as buffers i.e. to maintain near constant pH in foods and as firming agents. Sodium (E325), potassium (E326) and calcium lactate (E327) are used in the food industry.

lactic acid An important food acid which is the end product of anaerobic fermentation of sugars by Lactobacillus spp. Added as a preservative to reduce pH or made naturally in the production of yoghurt, sauerkraut, some cheeses, olives, other varieties of pickles and in continental sausages.

lactic butter Butter made from a cream treated with species of Lactobacillus to give it a slightly sour flavour

lactitol A modified lactose used in sugar-free confectionery

Lactobacillus bulgaricus One of the bacteria used in starter cultures for yoghurt and continental cheeses

Lactobacillus caseii A bacterium associated with the ripening of Cheddar cheese

Lactobacillus helveticus One of the bacteria in starter cultures for yoghurt and Swiss cheeses

Lactobacillus plantarum One of the bacteria included in starter cultures for the fermentation of cucumbers and olives

Lactobacillus sanfrancisco Bacteria used for the leavening of sour dough bread

Lactobacillus spp. Bacteria used for the production of lactic acid in cheese and other milk products and in sauerkraut production

Lactococcus lactis A bacteria which can ferment traditional foods made from rice to prevent transmission of infection to weaning children in underdeveloped countries. It has the advantage of producing a safe form of lactic acid, the laevo isomer (L-lactic acid) which cannot harm children. Other lactic fermenters produce both the L and D forms of the acid which are easily tolerated by adults.

lactofil Sweden A cultured milk concentrated by removing whey equal to half its volume. It is then enriched with cream to give 5% butterfat and homogenized.

lactoglobulin One of the proteins in milk lacto-ovo-vegetarian A person who will not

eat poultry, animal flesh or fish, but will eat eggs and milk products

lactose The main sugar in milk. It is a disaccharide composed of a glucose and a galactose unit. Less sweet than sucrose. Also called milk sugar

lactose intolerance An inability to absorb and metabolize the galactose component of lactose hence the cause of many bowel complaints due to fermentation in the lower gut. Common in persons of Chinese origin.

lacto-vegetarian A person who will not eat animal flesh, fish, poultry or eggs but will eat milk and milk products

Lactuca sativa Botanical name Lettuce låda Sweden Casserole

lada cabai Indonesia Black pepper lada hijau Malaysia Green chilli lada hitam Malaysia Peppercorn lada merah Malaysia Green chilli lade China Spicy

ladies’ cheese A soft rich, cows’ milk cheese. See also Butterkäse

ladies’ fingers Okra

ladies’ mustard An old-fashioned name for tarragon

ladle A cooking implement for transferring liquids or skimming liquids, consisting of a hemispherical metal scoop attached at an angle to a long handle hooked at the other end. Usually sized in fluid measure.

la dua Vietnam Screwpine

Lady Baltimore cake United States A white layer cake, layers separated with a meringue-like icing mixed with dried fruits

laham ajeen

and nuts, the whole covered with white icing (NOTE: This cake is supposed to have originated in the Lady Baltimore Tearoom in Charleston, South Carolina, towards the end of the 19th century. The husband of the original Lady Baltimore was an Irishman who inherited the state of Maryland in 1632.)

lady finger United States Sponge finger lady fingers See langues de chat

lady’s bedstraw A wild plant, Galium verum, of the madder family whose small yellow flowers were once used to curdle milk

lady’s fingers A short variety of banana (NOTE: Not to be confused with ‘ladies’ fingers’, which is okra.)

lady’s mantle A low growing hardy perennial,

Alchemilla vulgaris, whose mildly bitter young leaves may be used sparingly in salads. Also called dewcup

lady’s smock A common wild plant,

Cardamine pratensis, tasting like cress, which can be eaten young as a salad vegetable. Also called cuckoo flower

laevulose See fructose

Lafayette gingerbread United States A spiced gingerbread with added orange juice and zest

Lageneria siceraria Botanical name The bottle gourd and hairy gourd plant

lagerblad Sweden Bayleaf lagopède France Ptarmigan lagopède d’Écosse France Grouse lagópodo escocés Spain Grouse lagos Greece Hare

lagôsta Portugal Spiny lobster

lagostim Portugal 1. Prawn 2. Small lobster 3. Dublin bay prawn

lagostino Galicia 1. Dublin Bay prawn 2. A general term for a crayfish or large prawn Laguiole France A semi-hard pressed cows’ milk cheese from the mountains of Aquitaine, with a soft dry rind and a supple homogeneous paste whose herby flavour comes from the pasture on which the cows feed, resembling Cantal. Protected by an appellation d’origine. Contains 37% water, 28% fat, and 26% protein. Also called forme

de Laguiole, Laguiole-Aubrac

Laguiole-Aubrac See Laguiole

laguipierre, sauce France Butter sauce with the addition of the juice of one lemon and 60 ml of fish glaze per litre. Used for boiled fish. laham ajeen Middle East Small 12-cm-round tarts from Iraq made with a yeast-raised dough and filled with cooked lamb, onion, garlic, tomato, courgette, parsley, thyme and chilli. Baked for about 10 minutes at 220°C.

lahana dolmasi

lahana dolmasi Turkey Blanched cabbage leaves wrapped around a mixture of cooked rice, chopped onions, raisins, pine nuts, seasoning and chopped parsley or dill, baked in the oven and served cold

la han chay Vietnam Vietnamese vegetarian stir-fry

la he Vietnam Garlic chive

lahm bil bayd Persian Gulf A type of Scotch egg. The covering is a well-processed paste of lamb and onion mixed with finely chopped parsley and soft breadcrumbs, panéed and deep-fried as usual.

lait France Milk

lait, au France Cooked or mixed with milk lait aigre France Sour milk

laitance France Soft roe laitances d’alose France Shad roe

lait caillé France Milk curds, sour milk lait d’amande France Almond oil

lait de coco France Coconut milk lait écrémé France Skimmed milk

lait en poudre France Dried or powdered milk laiterie France Dairy

laitue France Lettuce

laitue beurrée France Round lettuce

laitue romaine France 1. Cos lettuce (UK) 2. Romaine lettuce (USA)

la jiao fen China Chilli pepper la jiao jiang China Chilli sauce

la jiao xiang you China Sesame chilli oil lake bass A freshwater game fish of the genus

Micropterus caught throughout North America except Alaska, with firm white lean flesh up to 1.5 kg in weight. It is also farmed. Usually eaten baked or fried.

lake herring A freshwater fish of the genus Leucichthys from the Great Lakes of North America. Similar in shape and colour to a herring but only medium oily with white flesh. It weighs up to 1 kg and may be poached or fried. Also called cisco

Lakeland A variety of limequat

lake trout Canada, United States A large trout, Salvelinus namaycush, light green to near black with oily pink flesh weighing on average 2 kg. Caught all the year round in North American lakes and rivers. Cook as trout. Also called Great Lakes trout

lake whitefish Canada, United States A fish, Coregonus clupeaformis, of the trout and salmon family with a light-brown back and white, medium oily, delicate flesh which cooks in flakes like cod. Found in North American lakes. Cook as trout.

lakka Finland Cloudberry laks Denmark, Norway Salmon

laksa 1. Indonesia, Malaysia A stew of fish, shrimp or chicken in a well-flavoured and possibly soured curry-type sauce based on coconut milk. Served with rice noodles. 2. Philippines A stew containing a wide variety of vegetables, shrimp and pork, served with fine bean flour vermicelli (sotánghon) (NOTE: Literally ‘10,000’, referring to the number of ingredients.)

laksa ikan Malaysia A fish soup containing noodles

lala mirich South Asia Red chilli

lal mirch South Asia Cayenne pepper, chilli powder

lal sarsu South Asia Brown mustard seed lam Denmark, Netherlands Lamb

la Mancha saffron Reputed to be the best saffron from Spain. It contains the white styles as well as the red stamens.

lamb A young sheep under 1 year old but preferably 3 to 4 months old and weighing about 10 kg. The meat is tender and suitable for grilling, frying and roasting.

lamballe, crème France Crème Saint Germain garnished with cooked and washed tapioca lambascioni Italy Bulbs of grape hyacinth served in a sweet-and-sour sauce. See also

copollotto

lamb backstrap Australia The trimmed eye of the middle loin of lamb, free of bone, gristle and fat, usually about 30 cm long

lamb cutlet A transverse slice cut from a skinned and chined best end of lamb containing one rib, the rib sometimes scraped to the bone for 5 to 7 cm

lamb cutlets Reform England Lamb cutlets panéed with a mixture of breadcrumbs and finely chopped ham, grilled or fried, garnished à la Réforme and served with

Réforme sauce

lamb flank Scotland The Scottish term for breast of lamb

lamb grades United States Grades of lamb in the US are prime, choice, good, utility and cull in descending order of quality

lamb herbs The principal herbs used with lamb are basil, chervil, cumin, dill, lemon balm, lovage, marjoram, mint, parsley, rosemary, savory and thyme

lambie Caribbean Tenderized conch flesh used as a food

lambie souse Caribbean Lambie cut in small pieces and simmered until tender, drained and cooled and served as a salad with chopped shallots, sliced peeled cucumber and sweet pepper, lime juice, chopped parsley and finely chopped chilli pepper

lamb’s fry 1. The liver, kidney, sweetbreads, heart and sometimes the brains and some of

the internal abdominal fat of a lamb. Generally cut in pieces, panéed and fried. 2. The testicles of sheep, very rare since most are now castrated by a bloodless method

lamb’s kidneys Small kidneys which are skinned and cored in the usual way and cooked whole or halved in kebabs, mixed grills or other dishes

lamb’s lettuce A slow-growing hardy annual,

Valerianella locusta, grown for its leaves which will stand the winter and are used in winter salads. The growing plant may be blanched to reduce the slight bitterness. There are two varieties, a floppy large-leaved version and a smaller, more hardy, upright type. Also called corn salad, mâche, field lettuce

lamb’s liver A delicate light-brown liver very popular in the UK. It should not be cooked too long or it becomes tough.

lamb’s quarters Canada A wild vegetable which is a cross between Swiss chard and spinach and cooked in the same way. Said to have a faint flavour of lamb. Grows profusely in New Brunswick.

lamb’s tongues Small pink tongues weighing about 200 g with a good flavour. May be stewed and jellied as other tongues.

lamb’s tongue Ste Menehould France

Lamb’s tongues braised, panéed and grilled lam chiak Thailand Screwpine Lamellibranchiata The scientific name for

bivalves, shellfish with two hinged shells, including oysters, clams, scallops, mussels, razor shells, abalone, etc.

Lamington Australia A small square cake made from sponge coated with chocolate icing and sprinkled with desiccated coconut

lam keong China Greater galangal lamm Sweden Lamb

Lamm Germany Lamb

lammasta Finland 1. Mutton 2. Lamb lamme Denmark 1. Mutton 2. Lamb lamme kotelet Denmark Lamb chop lammesteg Denmark Roast lamb Lammkeule Germany Leg of lamb Lammkotelett Germany Lamb chop lammkotlett Sweden Lamb chop lammstek Sweden Roast lamb Lammzunge Germany Scald, the fish

lampaankyljys Finland Mutton or lamb chop lampaanliha Finland 1. Mutton 2. Lamb lampaanpaisti Finland Roast leg of lamb or

mutton

lampada, alla Italy Cooked at the table over a portable heat source

lampari Sri Lanka Curried rice baked in banana leaves

landlady’s loaf

lampern A fish resembling a small lamprey. Cooked like an eel.

lampone Italy Raspberry lampreda Italy Lamprey

lamprey Any of various small round anadromous sea fish rather like eels, with sucking mouthparts and rough tongues. Popular in Spain, Portugal and Southern France. Lampreys require longer cooking than eels.

lampries Sri Lanka A mixture of several types of food separately wrapped in banana leaves and baked (NOTE: From the Dutch lomprijst. Typical dishes might be frikkadels, buttered rice, various curries and sambals. Very much party food in which the guests make and bake the parcels)

lamproie France Lamprey, the fish lampuga Italy Dolphin fish lamsbout Netherlands Leg of lamb lamsvlees Netherlands Lamb

Lanark blue Scotland A blue-veined ewes’ milk cheese from Strathclyde, similar to

Roquefort

Lancashire cheese England An excellent white melting cheese with a crumbly texture. When new it has a mild flavour but this develops as it matures especially if made with unpasteurized milk.

Lancashire hotpot England A casserole of lamb chops from the neck end and kidneys with onions, carrots and potatoes, topped with a layer of sliced potatoes which become brown and crisp in the oven

Lancashire parkin England A gingerbread containing oatmeal, chopped candied peel, demerara sugar and caraway seeds

lançon France Sand eel

landaise, à la France In the style of the Landes in southwest France, i.e. cooked in goose fat with garlic and pine nuts

land cress A slightly peppery leafy plant, Barbarea verna, found wild but also cultivated in Europe and North America to provide green leaves for salads in winter. Also called early flowering yellow rocket,

American cress

Landes chicken Chicken from the Landes in southwest France. Usually free-range and maize-fed with dark well-flavoured leg meat, slightly firmer than normal.

Ländjäger Germany A small smoked and scalded sausage made from up to 40% pork, beef, garlic, caraway seeds and red wine pressed into a square mould and coldsmoked or air-dried

landlady’s loaf Barrel bread