Lopérée

Lopérée is a traditional French dish originating from the region of Provence. It is a hearty stew made with a variety of ingredients, typically including lamb or mutton, potatoes, carrots, and sometimes other vegetables like turnips or cabbage. The dish is known for its rich, comforting flavor and is often served during the colder months.

The name "lopérée" comes from the Occitan word "lopèra," which means "to lick," reflecting the dish's hearty, satisfying nature. The stew is typically prepared by slow-cooking the meat with the vegetables in a flavorful broth, often enhanced with herbs and spices such as thyme, rosemary, and garlic. The result is a tender, flavorful stew that is often served with crusty bread to soak up the delicious broth.

Lopérée is a staple in Provencal cuisine and is often enjoyed as a family meal. It is a versatile dish that can be adapted to include other ingredients based on availability and personal preference. The dish is a testament to the simplicity and depth of flavors that characterize traditional French cooking.