6-letter Foods that contain M

List of 6-letter Foods that contain M

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

Dim Sum

A Cantonese tradition of small steamed and fried bites served from rolling carts at brunch — dumplings, buns, rolls, and savory plates picked piece by piece with tea.

3

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.

4

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.

5

Lo Mein

A Chinese-American stir-fried noodle dish — soft egg noodles tossed with vegetables, protein, and a soy-oyster sauce — one of the most ordered dishes in Chinese-American restaurants.

6

Lumpia

Filipino spring rolls — thin rice-paper or wheat-flour wrappers filled with ground pork and vegetables, deep-fried until crispy; the definitive party food of Filipino gatherings worldwide.

7

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.

8

Mousse

A light, airy dessert or savoury preparation made by folding whipped cream or beaten egg whites into a flavoured base — chocolate mousse is the most celebrated version, with its intense dark chocolate flavour suspended in a barely-set, cloud-like texture; salmon mousse is the classic savoury counterpart.

9

Muffin

Two completely different foods share this name — the American muffin is a quick-bread cake baked in a cup mould, sweet and domed, sold in coffee shops worldwide; the English muffin is a flat, yeast-leavened bread cooked on a griddle, split and toasted, and used for Eggs Benedict; they are unrelated.

10

Salmon

A pink-fleshed migratory fish — the most-eaten fish in many Western markets, eaten raw as sushi, smoked into lox, grilled, baked, and central to Norwegian, Japanese, and Pacific Northwest cooking.

11

Tamale

Mesoamerica's ancient wrapped food — masa dough (nixtamalised corn) spread on a corn husk or banana leaf, filled with seasoned meat, chilli, cheese, or beans, then wrapped and steamed; eaten at Christmas and celebrations throughout Mexico and Central America.

12

Tamari

A Japanese soy sauce made with little or no wheat — richer, less salty, and naturally gluten-free, with a more concentrated soybean flavor than its more famous Chinese-influenced soy sauce cousin.

13

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.

14

Tom Yum

Thailand's most internationally recognised soup — a hot and sour broth fragrant with lemongrass, galangal, kaffir lime leaf, and chilli, typically made with prawns (tom yum goong) and balanced to be simultaneously spicy, sour, and aromatic.