2-syllable Foods that contain H

List of 2-syllable Foods that contain H

1

Banh Mi

A Vietnamese baguette sandwich filled with pickled vegetables, fresh herbs, and a protein — a direct product of French colonial influence on Vietnamese street food.

2

Brioche

A buttery, eggy French enriched bread — soft, golden, and so rich it sits at the boundary between bread and pastry.

3

Ceviche

Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.

4

Challah

Enriched Jewish braided bread — a Shabbat and holiday loaf made with eggs, oil, and a touch of honey, with a characteristic plaited shape and glossy egg-wash crust.

5

Churros

Spanish deep-fried choux-dough pastry sticks — extruded through a star-shaped nozzle to create ridged cylinders, rolled in cinnamon sugar, and dipped in thick hot chocolate.

6

French Toast

Stale bread soaked in egg and milk, then pan-fried to a golden crust — called *pain perdu* (lost bread) in France because it rescues bread past its prime; topped with maple syrup, fruit, or icing sugar.

7

Gnocchi

Soft Italian dumplings made of potato, semolina, or ricotta — pillowy, lightly chewy, served with butter, brown butter, sauce, or in broth.

8

Goat's Cheese

Cheese made from goat's milk — distinctly tangy, often soft and chalky-white, used fresh, aged, or melted into salads and savory tarts.

9

Goulash

Hungary's national dish — slow-braised beef with paprika, onions, and caraway, originating as Hungarian herdsmen's trail food and evolving into the definitive expression of Hungarian paprika cuisine.

10

Haggis

Scotland's national dish — sheep's offal (heart, liver, lungs) minced with oatmeal, onions, and spices, traditionally cooked in a sheep's stomach and served with neeps and tatties.

11

Halva

A dense, crumbly sweet confection made from tahini (sesame paste) or semolina, found across the Middle East, Central Asia, South Asia, and the Balkans — one of the world's oldest known confections.

12

Hash Browns

Shredded or grated potato cakes fried until deeply golden and crispy outside, soft inside — an American diner breakfast staple spread worldwide through fast food chains; the name comes from the French hacher (to chop), and the key to success is removing as much moisture as possible from the potato before frying.

13

Honey

A natural sweetener made by honey bees from flower nectar — the only food that doesn't spoil, with edible specimens recovered from Egyptian tombs after 3,000 years.

14

Hot Dog

A grilled or steamed sausage served in a long sliced bun — a Frankfurt-Vienna sausage tradition transformed into a defining American street food.

15

Hot Pot

A Chinese communal cooking experience — a simmering broth at the table into which diners dip raw meats, vegetables, tofu, and noodles, with dipping sauces assembled to taste.

16

Hummus

A creamy Middle Eastern dip of mashed chickpeas, tahini, lemon juice, garlic, and olive oil — eaten with bread, vegetables, or as a base for fuller plates.

17

Ketchup

A sweet-tangy red tomato condiment that started as a fermented Asian fish sauce — the modern American tomato version emerged in the 1800s and now appears on tables worldwide.

18

Kibbeh

The national dish of Lebanon and Syria — a blend of minced lamb, bulgur wheat, and spices shaped into oval torpedoes and fried, or served raw as a steak tartare equivalent.

19

Kimchi

A foundational Korean fermented vegetable, most often napa cabbage with chili, garlic, ginger, and fish sauce — eaten at every meal in Korea and now worldwide.

20

Labneh

Strained yoghurt cheese from the Levant — yoghurt hung in cloth until thick enough to roll into balls or spread; drizzled with olive oil and dusted with zaatar or dried herbs, a cornerstone of the mezze table.

21

Mahlab

An aromatic spice made from the cherry-pit-like seeds inside Saint Lucie cherry stones — a defining flavor of Greek, Turkish, Lebanese, and Egyptian Easter and holiday breads.

22

Mochi

Japanese rice cakes pounded from sticky rice into a chewy, glutinous mass — eaten as snack, soup ingredient, or stuffed sweet across many traditions.

23

Nachos

A Tex-Mex snack of tortilla chips topped with melted cheese — invented in 1943 by a Mexican maître d' as a quick meal for US Army wives, now a global sports and cinema staple.

24

Pad Thai

Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.

25

Schnitzel

A thin, breaded cutlet fried in clarified butter — Austria's Wiener Schnitzel must be veal; Germany's Schnitzel uses pork; both are pounded paper-thin, coated in flour, egg wash, and fine breadcrumbs, and fried until golden.

26

Scotch Egg

A boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden — a British picnic and pub staple invented in London in 1738 by Fortnum and Mason; the perfect Scotch egg has a soft, still-runny yolk inside the crispy shell, and achieving this requires precise timing.

27

Shortbread

Scotland's most celebrated biscuit — a buttery, crumbly, melt-in-the-mouth confection made from just three ingredients in a 3-2-1 ratio of flour, butter, and sugar; Scots shortbread is associated with Hogmanay, Burns Night, and the gift tins that have represented Scottish craftsmanship worldwide for over a century; Walkers of Aberlour is among the most recognised brands.

28

Sourdough

Bread leavened by wild yeast and lactic acid bacteria captured from flour and air — a 6,000-year-old technique with a 2020 pandemic-era revival, producing complex flavor unobtainable from packaged yeast.

29

Sushi

A Japanese specialty pairing vinegared rice with raw or cooked seafood, vegetables, and sometimes egg, presented as nigiri, maki, or other forms.

30

Tempeh

An Indonesian fermented soybean cake bound together by white mycelium — meatier and more textured than tofu, with a nutty, mushroomy flavor that improves with cooking.

31

Yoghurt

The British and Commonwealth spelling of yogurt — milk fermented by live bacterial cultures. Identical food, regional preference for the spelling.