9-letter Foods that contain S

List of 9-letter Foods that contain S

1

Anchovies

Small saltwater fish cured in salt for months and packed in oil, prized for the deep umami punch a few fillets add to sauces, dressings, and Mediterranean cooking.

2

Bolognese

A slow-cooked Italian meat sauce from Bologna — rich, dense, and emphatically not the tomato-heavy ragù most of the world calls "spaghetti bolognese."

3

Bratwurst

A German pork sausage seasoned with spices and grilled or pan-fried — the centrepiece of German street food and a staple of beer halls and outdoor grills.

4

Cassoulet

Languedoc's monumental slow-baked casserole of white beans with confit duck, Toulouse sausage, and pork — named after the earthenware *cassole* it cooks in; subject of fierce regional rivalry.

5

Clafoutis

A rustic French baked dessert from the Limousin region — black cherries baked in a thick, eggy batter that puffs up in the oven to a soft, custardy, pancake-like consistency; simple and quick to make, it is the definitive home dessert of southwest France; purists insist the cherries must remain unpitted to preserve their flavour, the almond-like note from the kernel infusing the batter.

6

Croissant

A French laminated pastry of butter folded into yeasted dough, baked into a flaky, crescent-shaped icon of the patisserie.

7

Goat's Milk

Milk from domestic goats — slightly tangier than cow's milk, naturally homogenized by smaller fat globules, and the second-most-consumed milk worldwide.

8

Mince Pies

Small, enclosed pastry tarts filled with mincemeat — a sweet mixture of dried fruit, suet, spices, and brandy or spirits — eaten throughout the Christmas season in Britain; traditionally containing actual minced meat in medieval times, today the filling is entirely fruit-based; served warm or cold, dusted with icing sugar, and considered obligatory at Christmas parties and carol services.

9

Mushy Peas

A British comfort staple of dried marrowfat peas soaked and simmered until broken down into a thick, vivid green purée — served alongside fish and chips as an essential side dish, with pie and mash in London pie shops, and at chip shops throughout the North of England; the colour comes from mint or a small amount of food dye.

10

Onion Soup

The most celebrated soup in French cuisine — an intensely flavoured broth built on slow-caramelised onions cooked until soft, sweet, and dark golden, then topped with a thick slice of toasted bread and a blanket of melted Gruyère cheese, gratinéed until bubbling; the classic bistro dish of Paris.

11

Rogan Josh

A Kashmiri slow-braised lamb curry of Persian origin — deep red from Kashmiri chillies and Ratan Jot bark rather than from turmeric, mildly spiced relative to much Indian cooking.

12

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.

13

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.

14

Sesame Oil

An aromatic oil pressed from sesame seeds — fundamental to East Asian cuisine, with roasted (toasted) and unroasted versions serving very different culinary purposes.

15

Shakshuka

Eggs poached in a spiced tomato and pepper sauce — a Middle Eastern and North African staple that has become one of the world's most popular brunch dishes; cooked and served in the pan it was made in, eaten with bread for scooping, and ready in 30 minutes.

16

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.

17

Spaghetti

The world's most recognizable pasta — long thin round strands made from durum wheat semolina, the canvas for thousands of sauces.