7-letter Foods that contain L

List of 7-letter Foods that contain L

1

Almonds

The seed of a small Mediterranean tree related to peaches and apricots, eaten raw, roasted, in baking, and processed into milk, flour, oil, and the famous Sicilian marzipan.

2

Baklava

A dessert of layered phyllo pastry, finely chopped nuts, and sugar or honey syrup — claimed by Turkey, Greece, the Levant, and the Balkans.

3

Bulgogi

Korean "fire meat" — thinly sliced beef marinated in soy sauce, pear or apple juice, sesame oil, and garlic, then grilled over charcoal or cooked on a tabletop grill.

4

Calzone

A folded Neapolitan pizza — the same leavened dough as pizza, sealed around a filling of ricotta, mozzarella, cured meats, and sometimes tomato sauce, then baked until puffed and charred.

5

Cannoli

Sicily's defining pastry — crisp fried pastry tubes filled with sweetened sheep's-milk ricotta, studded with candied orange peel or chocolate chips, served at every Sicilian celebration.

6

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.

7

Egg Roll

A deep-fried American-Chinese appetiser — a thick, crispy cylindrical roll filled with shredded cabbage, pork, and vegetables, distinct from the thinner Chinese spring roll.

8

Falafel

Deep-fried balls or patties of ground chickpeas (or fava beans) seasoned with herbs and spices, a Middle Eastern street food and sandwich staple.

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

Granola

Rolled oats baked with oil, honey or maple syrup, and various nuts and seeds until crisp and golden — an American breakfast staple eaten with milk or yoghurt, or carried dry as trail food.

11

Lasagna

A layered Italian baked pasta of wide noodles, meat or vegetable ragù, béchamel, and cheese, golden-baked in a deep dish.

12

Parsley

A bright-green Mediterranean herb with two main forms — flat-leaf for cooking, curly for garnish — and the foundation of countless Middle Eastern, Italian, and French recipes.

13

Pavlova

A meringue dessert with a crisp exterior shell and soft, marshmallow interior — topped with whipped cream and fresh fruit; the subject of a passionate New Zealand vs. Australia origin debate.

14

Polenta

A Northern Italian porridge of slow-cooked cornmeal — eaten loose, set firm and grilled, or layered with cheese and meat sauce.

15

Pretzel

A baked knot-shaped bread dipped in lye solution before baking — the alkaline bath creates the glossy, mahogany crust and distinctive chewy-crisp bite; Bavaria's signature bread, inseparable from beer culture.

16

Sea Salt

Salt produced by evaporating seawater — the world's oldest harvested seasoning, with regional traditions from French fleur de sel to Hawaiian alaea to Korean bamboo-burned salt creating very different products.

17

Soufflé

France's most technically demanding dish — a base sauce folded with stiffly beaten egg whites and baked in a straight-sided ramekin; it must be served within seconds of leaving the oven before the trapped air escapes and it collapses.

18

Vanilla

The cured seed pods of an orchid — an extraordinarily labor-intensive natural flavoring whose complex aromatic compound profile makes it essentially impossible to fully replicate synthetically, yet most "vanilla" globally is actually synthetic vanillin.

19

Zeppole

Italian fried dough pastries — deep-fried choux or yeasted dough balls dusted in powdered sugar or filled with pastry cream, sold at street fairs across Italy and a fixture of St. Joseph's Day (March 19) celebrations.