{"id":5529,"date":"2025-07-07T22:04:33","date_gmt":"2025-07-07T14:04:33","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=5529"},"modified":"2025-07-07T22:04:39","modified_gmt":"2025-07-07T14:04:39","slug":"im-done-with-l-cuisines-sort-of","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2025\/07\/im-done-with-l-cuisines-sort-of\/","title":{"rendered":"I’m done with L cuisines – sort of"},"content":{"rendered":"\n
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A quarter-plus of a century after initiating my international food project<\/a> 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 <\/em>cuisines, and leave regional, ethnic and historical cuisines for later<\/em>. 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<\/a><\/strong>: the ubiquitous larb<\/em>, grilled chicken and grilled beef
Latvian<\/a><\/strong>: meatballs, cheesy cutlets and a killer mushroom sauce
Lebanese<\/a><\/strong>: kebabs, lambchops and a cake
Liberian<\/a><\/strong>: delicious spaghetti and chicken and a molasses cake
Libyan<\/a><\/strong>: soup, pasta and a cream cheese baklava
Liechtensteiner<\/a><\/strong>: cornmeal and spaetzle
Lithuanian<\/a><\/strong>: fried bread, potato pudding and pancakes
Luxembourger<\/a><\/strong>: chicken pastry cups, chicken with Riesling, dumplings and a plum tart<\/p>\n\n\n\n

As far as regional cuisines go, I made an awesome Lancastrian <\/strong>lamb hotpot<\/a>, Lisbon<\/a><\/strong> style steaks, Lombokish<\/strong> beef sate<\/a> and explored the Lucanian<\/a><\/strong> 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<\/strong> meat and potato stew<\/a> and a pleasant Bihari<\/a><\/strong> chicken curry.<\/p>\n\n\n\n

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. <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,11],"tags":[],"class_list":["post-5529","post","type-post","status-publish","format-standard","hentry","category-dinner","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=5529"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5529\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=5529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=5529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=5529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}