6-letter Foods that contain N

List of 6-letter Foods that contain N

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

Fondue

Swiss melted cheese in a communal pot — Gruyère and Emmental melted with white wine and Kirsch, kept warm over a flame; bread cubes dipped on long forks, with the legend that dropping your bread means a round of drinks.

3

Injera

Ethiopia's giant spongy sourdough flatbread — made from teff grain, fermented for two to three days, then poured onto a hot clay griddle to produce a sour, spongy disc that serves as both plate and eating utensil.

4

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.

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

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.

7

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.

8

Nougat

A chewy or brittle confection of whipped egg whites, honey or sugar syrup, and nuts — ancient in origin, found from Italy to Iran to Australia, with wildly different textures depending on the type.

9

Peanut

A South American legume that grows underground (despite being called a nut) — the world's most widely-consumed legume, source of George Washington Carver's hundreds of agricultural innovations and a defining American snack food.

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

Scones

The cornerstone of the British cream tea — small, leavened quick breads made from flour, butter, and buttermilk or milk, baked until risen and golden; served split and spread with clotted cream and strawberry jam; the cream-first versus jam-first controversy (Cornish versus Devonian tradition) is a persistent source of gentle British regional rivalry.

12

Tagine

A North African slow-cooked stew of meat, fruit, and spices — named for the conical clay pot it cooks in.

13

Tahini

A smooth paste of ground sesame seeds — the binding flavor of hummus, the base of Middle Eastern halva, and a foundational ingredient in Levantine and Israeli cooking.

14

Wonton

A Chinese dumpling of minced pork and shrimp wrapped in thin egg dough — boiled in broth, deep-fried, or steamed, and the foundation of wonton soup and Cantonese noodle dishes.