Last Updated on April 30, 2021 by April
Getting ready for trivia night? Listing is a traditional trivia night skill that you will want to brush up on ahead of time. For that, this list of foods that start with L will surely come in handy!
Foods That Start With L
Here are some of the best foods that start with the letter L. Enjoy!
Lady Fingers
Ladyfingers are small cookies made of almond meal or sponge cake batter (or some combination thereof), dipped in egg whites then baked. Sometimes they’re also coated with powdered sugar before baking for an extra crunchy texture. They can be eaten on their own, but they’re usually used as the base for dessert items such as tiramisu.
Laffy Taffy
A thin, chewy candy that comes in different colors, flavors, and sizes. They’re called “LAFFY TAFFY” because they were originally advertised as being similar to a laugh (a la “ha-HA”).
This is a piece of candy that many people have enjoyed eating in their lifetime. It’s one of those candies that you can’t stop at just one bite and it has been around for over 40 years!
This fun candy comes in many different flavors including but not limited to sour apple, grape, cherry, and watermelon which are all great choices if you’re looking for something sweet or tangy depending on your preference!
One thing to note is they also come in a variety of color combinations from white with purple stripes to pink with green stripes so there truly is something for everyone here. The texture of this candy reminds me a lot like old-school starburst candy many knew and loved.
Lahana Sarması
Lahana Sarması is a Turkish dish prepared with fresh vegetables from summer, such as zucchini and green peas. It is usually served cold in the Summer months. The name “lahana sarma” can be translated to “summer vine-leaf wrap”.
Lahmacun
Lahmacun is a Persian dish made from ground lamb and spices wrapped in bread dough. This type of food is not very prevalent among those who do not live near Turkey or Syria. In these two countries, it can be found at most restaurants that serve fast-food items such as shawarma.
However, this may soon change because this particular cuisine has been gaining popularity with people worldwide due to its delicious flavor, which would seem difficult considering how few ingredients are used to make them! Lahmacuns usually come on a plate, like any other restaurant meal, but they are rarely eaten using utensils due to their messy nature.
Lalanga
Lalanga is a dish from the Philippines that is typically made with fresh lalang leaves, garlic, boiled soybeans and anchovies or sardines. The ingredients are then fried in cooking oil or coconut oil until they have browned before being served as an appetizer or side dish for rice dishes.
You can serve this at room temperature on top of steamed white rice with chopped onions and tomato ketchup mixed together with vinegar. The vegetables may be left raw if desired because when cooked will begin to wilt and soften during the frying process.
Lamb
Lamb is a type of cut meat that comes from the neck and breast. It can be cooked in many ways, such as roasted or braised. Lamb can also form part of a dish with other ingredients that may include herbs and spices.
Lanseh
Lanseh is a type of noodle dish that’s served in Indonesia and Malaysia, which can either be fat or thin noodles made from rice flour.
It has been described as “a kind of stir fry with broth”. It should not contain any vegetables except for those used for garnish such as leeks, onion, green onion, and celery leaves. The sauce is composed mainly of tomato purée mixed with soy sauce.
The main ingredients are shrimp paste (terasi), palm sugar, and tamarind juice. Additional seasonings include salt, pepper, and dried shrimp powder.
Lard
Lard is a rendered form of pig fat that’s used in cooking. It has long been prized for its flavor and versatility, making it an ideal ingredient to use when frying foods because the heat distributes evenly throughout the food.
Lard can be made from both fresh pork fat by rendering or boiling meat with water, then straining off the liquid; as well as salt-cured lardo (or bacon) using dry curing methods like rubbing salts into cuts of meat or soaking them in brine.
The rendered animal fats are called tallow if they’re boiled down from beef suet, lamb tail fat, mutton suet, deer suet or even chicken feathers among other sources – but they all produce similar results.
Lasagna
Lasagna is a delicious dish that can be made in many different ways. The ingredients typically include lasagne sheets or pasta, ground beef or sausage, tomato sauce and parmesan cheese; however some versions may also contain olives, spinach, mushrooms and ricotta cheese.
This savory baked dish is usually served with seasoned breadcrumbs on top for added crunchiness. Lasagna originated from Italy where it was known as ‘lasagnone’ which means “big plate of pasta covered with vegetables,” but has become one of the most popular dishes in America today due to its ability to feed large groups so easily.
There are countless variations of this recipe including vegetarian options such as eggplant meatballs or roasted zucchini, making it adaptable to many tastes.
Latke
The latke is a traditional dish in Jewish cuisine. It usually consists of grated or ground potatoes that have been mixed with onion and matzo meal, then pan-fried until crisp and golden brown on both sides.
The simplest form of the recipe just calls for the grated raw potato to be fried in oil or butter; more elaborate versions may include eggs, flour, salt, and pepper. Some varieties are topped off with applesauce or sour cream before being served.
Latte
Lattes are a hot coffee beverage containing eggs, milk and espresso.
I enjoy a cup of latte in the morning, it tastes like espresso and coffee. It’s perfect for people who are looking for an energizing drink that is not too strong or sweet. The flavor hits you right away with warm flavors that feel comforting to your soul. You can order one at Starbucks or other cafes around town!
Lavash
Lavash is a thin, round bread that is popular in Armenian cuisine. It can be made from either wheat or flour and requires no yeast to rise; instead the dough rests overnight before being rolled out into rounds.
Lavash is usually baked over an open flame by first brushing them with sesame oil so they do not stick together while cooking. The cooked lavashes then go through additional stages of baking – if desired – for more flavor development.
Lay’s Potato Chips
A popular brand of potato chips in the United States.
Leche
Leche Del Maguey is a traditional Mexican desert. It’s made with milk, eggs, and sugar whipped until they form a light foamy texture. The mixture is then poured into cups, glasses, or molds to set for one hour before being served topped with powdered cinnamon and sprinkled with more grated cheese on top of the foam.
Famously created by Rosa MarÃa Ortiz González in her kitchen within Mexico City’s Zona Rosa neighborhood during the 1940s, she was known as “La Lecherosa” or “The Milk Lady.” The name of the desert refers to an old Mexican legend that tells of La Lecherosa (the milk lady), who brings children back from death by feeding them her healthy, milky breast milk.
It’s a tradition at weddings across Latin America, Central America, and some parts of Europe where it can also be found in other variations such as the leche de tigre and leche de pajaro.
It’s sometimes served at funerals in Mexico as it symbolizes rebirth. Leche desserts can also be found across Latin America to represent fertility and prosperity for the new life ahead. Its creamy white color signifies purity while alluding to breastfeeding mothers’ nurturing ad caregiving nature. This traditional dish has been seen on menus in upscale restaurants and hotels worldwide, including Asia, Europe, Canada, and the United States, where it typically costs between $15-$25 per dessert.
Leechee
A leechee fruit is a type of pineapple that has been picked while still green. Leeches are typically used as an ingredient in Southeast Asian cuisine, including Thai dishes such as curry.
Lemonade and lime juice are common drinks made with the use of leeches: lemonade is made by combining water or hot water with sugar to taste; once cooled, it can be combined with lemon juice and ice cubes for added flavor. Lime juices contain citric acid which adds sourness to the drink’s flavor profile.
Leek
The leek is a vegetable. It belongs to the onion family and its scientific name is Allium porrum. This plant can grow in different colors: white or purple-red depending on where it’s grown. In France for example, it grows with a red skin color.
However, there are two things you should know about this edible item before cooking it up: one being that its flavor is similar to onion but milder; another thing you need to be careful about when handling them – they have tiny hairs all over their leaves which might irritate your eyes if not washed properly beforehand.
Lekvar
Lekvar is a sweetened cooked fruit puree, often made with apples or plums. It was originally used as a filling for pastries in Eastern Europe and the Balkans. The word lekvar comes from the Hungarian “lekvár.”
*There are two types of lekvars: apple (or quince) and plum; they both have different flavors but similar consistencies. Quinces may be slightly more tart than other fruits because of their naturally high levels of pectin. Their firm texture means that it’s easier to extract large quantities of juice without making them mushy during cooking – this leads to an especially flavorful jamlike consistency.
Lemon
A lemon, also known as Citrus Limon to botanists, is typically yellow and round in shape. Lemons are native to Asia but have been cultivated in the Mediterranean region for over two thousand years. They grow best in hot climates with plenty of sunshine. It has long been used as an important ingredient both culturally and medicinally all around the world.
For example, ancient Egyptians used it as a symbol by placing one on their sarcophagi; Greek athletes consumed lemons before contests because they believed that was what gave them increased strength; Romans drank large quantities of water mixed with honey after consuming too much wine or heavy foods such as garlic so that they could better digest food.
Lemon Bars
The lemon bars are a classic dessert that is served hot or cold. The base of the bar, made from both shortbread and buttery cookie crumbs with sugar added to it, is topped off with the bright yellow filling which consists primarily of eggs whites, fresh lemons zest and juice.
What makes these so special is not just their taste but also their texture: they’re chewy outside yet soft inside due to its deep-fried crunchiness. It’s as if each bite has been dipped in icing sugar and then left out for an hour before being eaten because there will be an outer layer that’ll stick on your lips!
Lemon Meringue Pie
Lemon Meringue Pie is an American pie. The crust is made from butter, sugar and flour with a little salt added to make up for the lack of flavor in shortening. Mixing this together will create something similar to cookie dough that can be placed into your tray or pan lined with non-stick foil and baked at 350 degrees Fahrenheit until golden brown on top – about 20 minutes.
The filling for this recipe consists of eggs, sugar which needs some cornstarch mixed in there as well as lemon juice, zest, and vanilla extract if you want it extra delicious! They all need to be whisked together before they are poured into your cooled crust.
Lemonade
Lemonade is made from lemons. Lemon juice and sugar are mixed together to make the main base of lemonade. Lemon zest can also be used for added flavor in some recipes. A sugary syrup (sugar dissolved in water) is then added if desired.
In order to get it into a drinkable form, citric acid or phosphoric acid may be needed depending on what kind of lemons you use – these substances will balance out any sourness that might have been caused by using too many lemons with not enough sugar or vinegar.
If this isn’t done, your finished product will taste more like pureed citrus fruits than something which resembles sweetened tea with lemon flavoring!
Lemongrass
Lemongrass is a very tall deep green plant with long grass-like leaves and flowers that look like yellow spikes.
The flavor is sweetly aromatic and citrusy with high antioxidant content. It has an earthy fragrance similar to citronellol, which gives it its alternative name, lemon tea tree oil, due to its use in aromatherapy for relaxation purposes; however, there’s no scientific evidence showing this works better than other essential oils such as lavender or rosemary.
Lemonhead
Lemonheads were originally created in 1920s Chicago when they consisted mostly of powdered sugar and baking powder before being transformed into the hard candy now known today .
Lentils
Lentils are the seeds of a legume. The leaves are also edible and have been eaten in many cultures, including India. It has been said that they can soothe upset stomachs due to their high fiber content, as well as provide energy for athletes because it contains both carbohydrates and protein. One cup of cooked dried lentils provides about 18 grams of protein with only 230 calories or 35% more than an egg which supplies 15 grams per serving..
Lentils come in three colors: green (French), brown (Beluga), and red/orange (Spanish). All varieties cook quickly – usually between 20 minutes to 40 minutes depending on how much water you use.
Lettuce
Lettuce is an edible green plant. It typically has long, oval leaves that are curly and dark green in color. It can be eaten raw in salads or its juice squeezed on the salad before eating it; cooked (usually wilted) as soup greens or braising vegetable; used as fillings for tortillas, tacos, wraps and sandwiches.
Licorice
Licorice candy is a very popular type of sweet that can be found at many different stores. It often comes in the form of a long rope, and is black on one side with white stripes on the other. The flavor varies depending on what it’s mixed with (usually sugar), although most people enjoy its salty sweetness.
Licorice has been around since ancient Greece when physicians would prescribe licorice root for various ailments such as sore throat or coughs due to dryness from fever-related sweating. Today you’ll find licorice candies sold in grocery stores all over the world and enjoyed by kids everywhere!
Life Cereal
A popular brand of cereal in the United States.
Lifesavers
Life Savers are a type of hard candy that comes in the shape of a crescent and were first made by Clarence Crane. The company was produced successively by Nestle (1924) and Kraft Foods (2008). They were invented in response to an increased demand for peppermint candies around Christmas time.
The product became known as “life savers” because it was said to have saved lives when they would be given out during epidemics such as cholera or scarlet fever. This is also why Life Saver wrappers say “Red Cross Approved.” In 1912, Cranes decided to produce them on machines capable of producing 24 per minute rather than doing so manually with sheets cut into circles.
Lima Beans
Lima beans are a type of edible beans. They have an earthy flavor and can be eaten fresh. They’re often used in salads, soups, stews, or as part of a side dish for grilled meats.
Lime
A lime, in English usage, is any citrus fruit. In American usage, it usually refers to the fruit Citrus aurantifolia (lime).
The term “lime” comes from Middle French limon as well as Latin words meaning “entirely; whole,” which may refer to its use since ancient times for food preservation by pickling or other methods of desiccation.
Lime Pie
The lime pie dessert is a light, refreshing and sweet treat. It’s made with whipped cream cheese, sugar and fresh squeezed lemon juice – perfect for when you want something not too heavy but still satisfying. The best part about this dish? You can customize it to your liking by adding in whatever toppings sound good!
Limeade
The lime version of lemonade.
Limoncello
Limoncello is a type of lemon liqueur that originates from the Italian region of Southern Italy, primarily in Campania. It typically contains alcohol (usually vodka), sugar, and water.
It also traditionally includes herbal tea flavorings such as peppermint or verbena leaves. The drink can be served chilled with ice cubes and often topped off with soda water to cut through its sweetness after being mixed.
Lumpia
A Filipino egg roll that contains ingredients like beef, pork, onion, carrots, and egg. Lumpia is definitely one of my favorite dishes that start with the letter L!
Lingcod
The lingcod or yelloweye rockfish (Sebastes flavidus) is a type of large-tooth fish in the Sebastidae family found on both coasts of North America including Alaska’s Gulf Coast and Pacific coastlines in California to Chile. It lives at depths between 30 meters (100 feet) and 300 metres (980 ft). It can live for up to 40 years; it grows to 95 cm long.
Linguica
Linguiça is a type of smoked sausage, typical in Portugal and Brazil. It was first created by the 18th century Portuguese settlers who settled in what now constitutes Rio Grande do Sul state, southernmost region of brazil. This pork-based meat product features spices such as garlic and paprika. The word linguiça derives from the medieval Latin lingua meaning tongue or language; izando means “sausage.”
The main ingredient for this food item is Pork (various types). A pork sausage seasoned with various spices like black pepper, garlic, and paprika which are then either dried to be eaten raw or preserved through smoking techniques that give it its characteristic red coloration.
Linguine
Linguine is a type of flat, thin pasta. It is similar to spaghetti but smaller in width and length. Linguine will usually break easily if bent or twisted with force because the strands are quite delicate.
A simple recipe for linguini dish includes olive oil, garlic cloves, one pound of fresh tomatoes (cut into crescents), three tablespoons of chopped fresh basil leaves, salt, and pepper. Use this as an alternative to tomato sauce when making your favorite Italian dishes like lasagna or ravioli filling. A very common way that you might see it prepared is served with clam sauce. The word “linguine” derives from lla Lingua d’Oro , meaning ‘the golden language.’
Liqueur
Liqueurs are alcoholic beverages that use a sugar as their main ingredient. Most liqueurs contain fruit or cream flavorings and some have herbs added for additional flavor. They were originally created in ancient times when distilling was invented by monks who used wine as the base for these sweetened spirits which they enjoyed before bedtime prayers.
Liver
Liver is found in many different animals such as cattle, sheep, goats and deer. It can also be found in fish like cod or tuna. Liver of all sorts are used in cooking around the world for a variety of dishes from pâté to liverwurst! Very popular among eastern European countries, livers can be roasted whole or fried into slices before being added to sauces and soups.
In America, we often use it with ground beef when making meatloafs while others might pan fry them solo with some onions on top for breakfast due to its high iron content which helps those who don’t get enough vitamin A during their diet. With so many varieties available there’s something out there for everyone!
Liver Cheese (Leberkäse)
Liver cheese is a type of sausage that contains no animal livers. It was originally made by German immigrants in Pennsylvania and Missouri around 1885. The Germans combined beef or pork with cooked onions to create the filling for the sausages they sold at their meat markets. They then added seasonings such as garlic, pepper, marjoram and thyme before putting it into casings of natural sheep’s intestines or synthetic collagen casing material instead of pigskin.
Liverwurst (Leberwurst)
Liverwurst is often served in sandwiches, salads, as an appetizer. The sausage may be either raw or cooked; it is usually sliced into rounds before serving. Some varieties are smoked with wood smoke to impart a smoky flavor. It can also be dried without smoking for use in soups and stews when reconstituted by soaking in water or stock. Its taste ranges from sweet to salty to very strong depending on how long it has been cured.
Lobscouse
The word “lobscouse” comes from the Norwegian word for a type of meatball. Lobscouse is often made with beef, fish and vegetables mixed in a thick gravy base; it’s usually served over potatoes or pasta shells.
The dish was popularized by sailors on long voyages who had cooking supplies limited to dried beans, peas and barley as well as some pork fat (known as lard). Lacking fresh vegetables, they used salt cod instead along with whatever other meats were available such as bacon or sausage.
Lobster
Lobster is a type of seafood that can be cooked in many different ways. Lobsters are invertebrates, like insects and crabs, but they also have many similarities to vertebrate animals-they’re highly intelligent creatures with complex social lives who feel pain and stress. They often travel long distances on the ocean floor during their lifetime.
Loganberry
A loganberry is a cultivar that was originally developed in New Zealand and has been grown since 1995. They are small berries that have an oval shape and can be red or black when fully ripe. Loganberries may be eaten raw but they also contain large seeds so should not be used for fresh eating purposes. The fruit makes up less than one percent of the total U.S crop production each year (USDA).
Lollipop
A lollipop is any type of confectionery that resembles a cylindrical or spherical shape and usually has the appearance of a cone. Lollipops are typically made from sugar, corn syrup, water, gelatin, flavorings such as fruit extract or spices; colors may be added to make them appear more realistic than they would if left white (the colorless kind). A stick for dipping into hard candy coating is often used.
London Broil
London Broil is a type of beef steak. The meat comes from the top round muscle in front on the cow’s hindquarters, and it may be cut to any thickness desired (from paper-thin slices for more delicate fare that will cook quickly on high heat, to thick cuts suitable for slow-cooking). It features a pronounced grain running parallel with the direction of cutting; this makes it ideal for those who prefer their steaks “well done”.
Lox
Cooking with lox is often a great way to elevate the dish. Lox can be used in salads, sandwiches, omelets and spreads are common ways that it’s incorporated into dishes.
The most popular way that people enjoy this delicious fish is by serving it on top of cream cheese as an appetizer or breakfast spread. It has also been known to make for a killer burger topping! You may have seen lox served over eggs Benedict at high-end brunch parties too!
Lucky Charms
Lucky Charms cereal is a breakfast cereal made by General Mills. They are known for their “magically delicious” marshmallow shapes that magically turn the milk they’re mixed with into sweet, creamy marshmallows.
The cereals were first created in 1964 and were not named until 1967. The original name was Kix Cereal which led to some confusion (since there’s also a brand of corn flakes called KIX). To avoid further customer misunderstandings, it was renamed to Lucky Charms in 1975 because people already knew what the cereal looked like even if customers didn’t know its official name. In 1988, green clovers became yellow hearts due to an increased awareness about food dye side effects on children; however this change was eventually reversed.
Lupin Beans
Lupin beans are legumes that have a sweet, nutty flavor. They can be eaten on their own or used in soups and stews. Lupins grow primarily in northern Europe as well as the United States and Argentina. The name “lupin” is derived from the Latin word for wolf, due to its resemblance to these creatures’ droppings.
In French cookery, lupin beans were considered an important part of cuisine and were even referred to by writers such as Alexandre Dumas. But they fell out of favor when wartime shortages made them hard to come by after World War II ended around 1949-1950.
Lutefisk
Lutefisk is a traditional Nordic dish made from stockfish, which are dried white fish that has been preserved by drying over several winters. In the late 1800s, Norwegian immigrants introduced this dish to Minnesota. Lutefisk came with them and became popular in North America because it was cheap, easy to make, and could feed large families on meager budgets.
The most common way of preparing lutefisk is soaking it for about 12 hours before cooking in lightly salted water until soft enough to be easily pierced with a needle (about 15 minutes). It can then be boiled or baked for up to an hour in its soaking liquid plus any added salt.
Want more food lists? Make sure to check out this list of foods starting with ‘U‘.
Final Thoughts
I hope you enjoyed this list of foods beginning with the letter L. If you know of any L foods that aren’t listed yet, be sure to let us all know in the comments. Thanks for reading!
