


A quarter-plus of a century after initiating my international food project I’ve finally finished cooking “L” cuisines. Except that I really didn’t. In order to speed this project and have a hope of finishing it before I die, I decided to concentrate on national cuisines, and leave regional, ethnic and historical cuisines for later. Of course, as later will never come, I’m still cooking some of these other cuisines here and there – but I’m not focusing on them as much. While they stay in the backburner, I will move on to “M” national cuisines.
For this part of the project I cooked the following national cuisines:
Lao: the ubiquitous larb, grilled chicken and grilled beef
Latvian: meatballs, cheesy cutlets and a killer mushroom sauce
Lebanese: kebabs, lambchops and a cake
Liberian: delicious spaghetti and chicken and a molasses cake
Libyan: soup, pasta and a cream cheese baklava
Liechtensteiner: cornmeal and spaetzle
Lithuanian: fried bread, potato pudding and pancakes
Luxembourger: chicken pastry cups, chicken with Riesling, dumplings and a plum tart
As far as regional cuisines go, I made an awesome Lancastrian lamb hotpot, Lisbon style steaks, Lombokish beef sate and explored the Lucanian cuisine of Basilicata through some pasta, chicken and a cheese tart.
I also touched on two cuisines I skipped earlier in the project, by making a very tasty Aymara meat and potato stew and a pleasant Bihari chicken curry.
I’m moving on to “M” national cuisines, and given how many of these there are, I anticipate I’ll be cooking them well into 2026.
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