7-letter Foods that contain O

List of 7-letter Foods that contain O

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

Borscht

A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.

3

Brioche

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

4

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.

5

Burrito

A large soft flour tortilla wrapped tightly around savory fillings, born in northern Mexico and reinvented in California into the food it's now globally known as.

6

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.

7

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.

8

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.

9

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.

10

Gnocchi

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

11

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.

12

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.

13

Macaron

A delicate French sandwich cookie of almond meringue shells with a smooth filling — visually iconic, technically demanding.

14

Pandoro

A tall, eight-pointed-star-shaped Christmas cake from Verona — buttery, eggy, and dusted with vanilla-scented icing sugar.

15

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.

16

Pierogi

Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.

17

Polenta

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

18

Popcorn

A specific corn variety whose kernels explode under heat — the world's most popular movie-theater snack and one of humanity's oldest known foods.

19

Poutine

Quebec's cult comfort food — thick-cut fries covered in fresh cheese curds and hot brown gravy; the curds must squeak against the teeth, the gravy must be hot enough to soften them slightly without melting them completely.

20

Risotto

A creamy Northern Italian rice dish where short-grain rice is slowly stirred with broth until it releases starch and becomes silky — a technique disguised as a recipe.

21

Saffron

The dried red stigmas of a small autumn-flowering crocus — by weight, the most expensive spice in the world, and the source of the deep gold color in paella, biryani, risotto, and bouillabaisse.

22

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.

23

Tabasco

A Louisiana hot sauce made from fermented Tabasco peppers, vinegar, and salt — an 1868 invention from the McIlhenny family that became the world's most recognized hot sauce, fundamental to Cajun, Creole, and global American cuisine.

24

Tapioca

A starch extracted from cassava roots — sold as flour, beads (boba pearls), or sticks, and used in puddings, gluten-free baking, and the bubble teas of East Asia.

25

XO Sauce

A Hong Kong luxury condiment of dried seafood, chilli, and aged ham — invented in 1980s Hong Kong as a premium ingredient, named after XO cognac to signal prestige.

26

Yoghurt

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

27

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.