Last Updated on July 8, 2023 by Amanda P. Brown
The alphabetical list of spices, foods, and herbs is extensive. Making a list of all the meals that start with a particular letter is always entertaining. Have you ever looked into how you can enjoy food beginning with p? The number of food that names start with the letter P may take you completely by surprise.
21 Food That Start With P
Table of Contents
It would take at least a week to list all possible foods that start with the letter p. However, I can guarantee that my list is ideal for individuals who wish to prepare a whole day’s worth of P-themed cuisine (food that start with P). Let’s check this article in greater detail.
- Paille
- Palov
- Pampushka
- Panada
- Panettone
- Paneer
- Pancake
- Paratha
- Pargus
- Parisienne
- Parkin
- Parma Ham
- Pasta Classic
- Pasta Carbonara
- Pastirma
- Pastrami Homemade
- Patyr
- Pastry
- Pashotnitsa Egg
- Pate
- Pizza
1. PAILLE
The paille is cheese sticks. The term “paille,” which means “straw” in French, is where the name derives. Paille is best known in French cuisine and has spread to other restaurant cuisines worldwide.
It will fall into all sorts of vegetable puree soups. For cooking, use the dough from which homemade noodles are made. In particular, the dough must chill for 30 to 60 minutes in the fridge. More oil is added between each roll and then rolled out in layers, much like puff pastry.
After the final rolling, a layer of grated cheese (about half a centimeter thick) is spread over the dough before slicing it into thin strips. If you pour cheese onto a cutting board and then try to chop it, you’ll probably end up with many crumbles. Every time it’s used, the knife should dip into boiling water to kill any bacteria that can cause this. Moistening a baking sheet with cold water is the first step in preparing it for use.
On a sheet, a paille needs to bake in the oven. The term “paille” describes various adequately chopped items and cheese sticks during the cooking process. So the recipe for paille potatoes is known.
To make paille potatoes, you need to cube them to a thickness of 0.5 cm after being washed and drained. Towel drying follows a second washing. Fry the potato cubes in the hot vegetable oil in a saucepan until golden brown. Afterward, take a salted slotted spoon to remove them.
Warm the butter and sprinkle it over the potatoes right before serving. Beef in a broth sauce, tomatoes, mustard, and sour cream is an excellent complement to this dish.
2. PALOV
Palov is the Uzbek name for pilaf. It is one of the tastiest foods starting with p. There is a legend about why the dish was named that way. The story goes that a famous doctor treated his sick son. He used a dish as a medicine, the main ingredients of which were rice and lamb. The doctor called this dish “Palov Osh.”
In this name, the first letters of words denoting all ingredients are used, namely the letter “P” – Piez (onion), “A” – Aez (carrot), “L” – Lahm (meat), “O” – Olio (fat) , “V” – Vet (salt), “O” – Ob (water), “Sh” – Shaly (rice). Later, for the convenience of pronunciation, the letters “O” and “Sh” were removed. In the east, it is customary to say “Palov,” while Europeans call the dish “pilaf.”
Central Asian folk medicine still uses palov to treat and restore the body. The process of cooking the dish is denounced as a special ritual. Palov is prepared on major holidays by men. Before cooking, prayer must say. All processes are done by hand. And this means that you can cook palov only in a good mood. They clean onions and carrots by hand, cut them, wash the rice, and rub the barberry with their fingers. In a red-hot cauldron, fat is cut into pieces; golden cracklings are obtained from it.
Eating them is also somewhat of a special ritual. It is necessary to catch cracklings with a slotted spoon, then put them on a dish, cut the onion into rings and eat it with a tortilla, adding pomegranate seeds. Eating cracklings is an indispensable step in the preparation of palov. After all, otherwise, the dish will not succeed. Pilaf is made exclusively from lamb.
After all, mutton fat has healing properties. One of the conditions is the correct selection of rice, which should be round and white inside, and must be washed at least three to five times. Carrots are taken only yellow. If it is not possible to find yellow carrots, they use red ones; the main thing is not sweet. Cottonseed, sesame, olive, and sunflower are used as oils. You can use several types of oils by combining them. Pilaf is cooked only in a cauldron.
First, a cauldron is heated, then chopped pieces of lamb fat are placed to obtain cracklings. After that, the oil is poured and heated to a haze. Then, a little bone from a lamb is fried to perfection in a large pot. Remove the meat from the bone and brown the onion in a frying pan.
It is also taken out, and pieces of lamb meat are thrown into deep fat, frying until golden brown. Add a little nutmeg, mix, put onions (cut into half rings), carrots (cut into strips), mix again and fry for fifteen minutes. You can add some salt. Meat, onions, and carrots are poured with hot boiled water so the rice can cover with this water. Simmer for ten minutes, and add barberry, Zira, and turmeric. This is how Zirvak is obtained – broth for palov. Whole peeled garlic and salt are added to it. Pre-washed rice is carefully and evenly thrown into the same place.
Add more boiled water if it is not enough. Cook for twenty to twenty-five minutes. When the water has evaporated, make holes with a wooden spoon and carefully take the rice from the walls of the cauldron. And in the middle of the hill, make a hole, and pour black pepper. After that, put the lid on top, and boil for about 10 min.
3. PAMPUSHKA
Pampukh- in the Belarusian and Polish cuisines, they call yeast, lush pancakes, and Pampushky in Ukrainian cuisine.
There are wide varieties of Pampushka: sweet and salty, with poppy seeds, marmalade, or empty, but equally tasty. In Ukraine, small balls are sprinkled with powdered sugar. These foods that start with pare sweet symbols of Christmas. It is difficult to imagine this holiday without such Pampushka.
Homemakers often give free rein to their imagination and put various fillings in Pampushka, which symbolize future life. So, if you come across a salted Pampushka, you should prepare for hard work, but a Pampushka with a coin – for wealth. Girls dream of finding Pampushka with honey. After all, it symbolizes marriage.
Traditional donuts require flour, yeast, milk, butter, yolks, eggs, sugar, salt, vanillin, and jam. To breed yeast, you need warm milk with flour and sugar. Next, wait for the end of fermentation. The mixture is placed in a bowl with flour, poured into the yolks and eggs, and mashed with butter and sugar.
All this is salted and kneaded. Next, the dough is placed in a warm place. When it rises, it is swayed. Jam is applied to a layer of rolled dough at a distance of seven to ten centimeters, another layer of dough is placed on top, and donuts are cut out with a glass. You can use another method: tear identical small portions from the dough.
Blind them into balls, flatten them, place the filling in the middle and make Pampushki. Put the Pampushki on a board with flour, and seam down to increase. Deep fry. For frying, they take deep (preferably metal) dishes and fry Pampushki in half a liter of oil or half a kilogram of fat.
So that Pampushki does not collect fat in themselves, you need to pour a couple of tablespoons of alcohol or vodka into the oil or fat. While still hot and cooked, Pampushki is sprinkled with vanilla and powdered sugar.
4. PANADA
Panadas are food coatings or breadings. Etymologically, the word “panada” comes from the French “panade,” which means bread soup (literally – a solution of bread and flour).
Meat and fish are encased in panadas. This technique is typically employed before frying with minced beef. Juice spoilage can avoid, and the most delicate texture is achieved by following the described procedure. To make panadas, cooks utilize various ingredients, including flour, crackers, eggs, and other batters and combinations.
5. PANETTONE
Panettone is a delicacy snacks that starts with p. Panettone is a delicacy snack that starts with p. This dish is a staple of Italy’s culinary heritage. Panettone is a sweet bread type containing various ingredients (raisins, nuts, candied fruits, and anise). The product is prepared with yeast and must have a cylindrical shape.
Panettone is rightfully considered a symbol of Milan. This city’s residents simply cannot fathom spending Christmas Eve without this treat. The weight of the finished panettone reaches one kilogram, and the height is twelve to fifteen centimeters. For the product to turn out to be the right size, particular forms are used.
In addition to Christmas, you can try panettone on other festive tables (for Christina, weddings). According to one possible etymology, the term originates from the Italian phrase “pan del ton,” meaning “bread of luxury.”
After all, the origin of the word “panettone” is covered with legends. So, they say that the delicacy originates from the fifteenth century. Then, a wealthy Italian nobleman named Antonio fell in love with Tony’s daughter, the daughter of a poor baker.
To achieve reciprocity, the young man pretended to be a baker and invented delicious bread with butter, citrus zest, and raisins. There was a wedding, and Leonardo da Vinci was there as a guest. The famous bread was called “Pan del Ton,” i.e., Tony’s bread (the name of the bride’s father).
In the nineteenth century, the already notorious panettone gained new popularity. Bread became a symbol of Italian unification during the uprisings of 1821. Then, instead of raisins, red cherries (candied) and green candied fruits were added to the panettone as a filling. Thus, the bread came to symbolize the Italian flag.
6. PANEER
Paneer is a type of cheese. It is fresh homemade cottage cheese. It can be consumed without processing or squeezed out of moisture and added to vegetable dishes and soups.
Pressed panir can be fried or added to sweets. In Hindi, the term “paneer” usually refers to fresh cheese. But in Slavic countries, this is what compressed cottage cheese is called. Adyghe cheese is a good substitute for paneer in recipes that call for it.
Although there is a noticeable difference between these ingredients, cottage cheese has useful qualities and has a beneficial effect on the nervous system. Especially useful in warm seasons. Including it in children’s diet is recommended because it is necessary to develop the skeleton.
Cheese also helps to strengthen muscle tissue. Paneer is perhaps the most easily tolerated product, even for people allergic to other dairy products. Homemade cheese can be prepared as described below. Milk is brought to a boil. They throw citric acid into it, stir it, and, turning off the fire, allow it to curl up. It will take two or three minutes.
Cottage cheese is collected in gauze and tied up. A load is placed on top, so the curd becomes denser, like cheese. Thus, cooking will take no more than half an hour in time. Also, a pan for milk must be taken by all means high so that the milk, having risen, does not run.
It is preferable to use two layers of gauze. The cottage cheese wrapped in this way is placed in a colander so that the whey drains. The citric acid (namely, this ingredient plays the role of a coagulant in this case) is added at the moment when the milk begins to rise.
The serum must be transparent. Paneer should not be left on the fire for too long, so it does not become hard. Sometimes turmeric is added to the product. Then the cheese changes color (becomes yellow) and tastes. Curdled milk, kefir, and sour cream (required at room temperature) are also suitable as coagulants.
Immediately after wrapping in gauze, the paneer needs to rinse with cold water. Then the curdling substance will remove, and the cheese will become denser. Sometimes fresh cottage cheese is called chenna and pressed-paneer. However, in most cases, the term “paneer” is used for chenna and pressed chenna is called pressed paneer. Paneer is recommended to fry in butter with salt and spices.
Using this component will allow you to concoct a delicious sauce. Paneer is also used to make a variety of popular desserts. In this instance, we have Sandesh (a Persian rice pudding), Rasgullas (balls in sugar syrup), and Ras malai (the same balls, but with a creamy sauce) (curd dessert of Indian national cuisine).
7. PANCAKE
Pancake is a traditional food start with p. This is French national cuisine. Etymologically, the word comes from the French “Pannequets.” Pannequets are sweet pancakes. Varieties of such pancakes are known. The pancake was at the peak of popularity in the nineteenth century, having a place on the menu of almost every French restaurant cuisine.
Now the delicacy is almost rear to find. For punk, a special dough soufflé is used. Mix the flour (wheat and potato), sugar, milk, and butter. Then the mass is heated, and eggs (yolks) are thrown there; the mixture is beaten into a soufflé. Then add pre-whipped proteins, vanilla, and citrus zest. Heat the pan for an hour, remove it from the heat, and fry the pancake. The ideal pancake is thick (up to one and a half centimeters).
There’s no need to reverse them over. Pancake is spread with marmalade (any). Connect the pancakes with the smeared side in pairs. Such a “sandwich” is cut like an ordinary cake. Pancake is served hot.
8. PARATHA
Paratha is a traditional Indian food that start with p. For the dough for cakes, you must take flour, vegetable oil, water (necessarily warm), and salt. Combine all of these components into a pliable dough. It is given a spherical shape, wrapped with a film, and left for 1 hour. Now it’s time to cut the dough into pieces using a knife. Each must be rolled out with a thin sausage, rolled into a spiral, covered again with a film, and left for ½ hour.
Start preparing the filling. Hot potatoes are kneaded and mixed with onions, herbs, salt, and pepper. The rested spirals are cut in half and rolled out in a circle. They put the filling on it, cover it with a second rolled circle of dough, and close it with a rolling pin so that no air is left. With a knife, cut around the excess dough, and the edges of the product are pressed tightly.
The paratha is fried in a skillet made of cast iron. The cake is smeared with vegetable oil, put in a frying pan, then turned over and fried again. The finished paratha is cut into quarters with scissors and served with yogurt (another option – sour cream).
9. PARGUS
Pargus is a fish of the Spar family. In cooking, it is known for its juicy white meat, which has an exceptional taste. Pargus is rich in protein (the content of this substance reaches twenty percent), and fat in fish is not more than six percent.
10. PARISIENNE
Parisienne is the common name for three gourmet dishes. Firstly, this is what they call potatoes in the form of small balls.
Secondly, these are baked eggs. To prepare this dish, you need to make bread cups. This is where the eggs are baked. Thirdly, buns of French national cuisine are known under the name Creme de Parisien. Mix flour, cream, sugar, yeast, and salt to prepare the dough.
The beaten egg is combined with water and poured into the dough. Citrus zest and oil are also put there. The dough, covered with a cloth, should be suitable for two hours. For cream, starch is dissolved in milk; yolks are poured in, and vanilla, citrus zest, and sugar are added. The cream is boiled and then cooled; oil, almonds, and juice are added and whipped. I roll the dough into an oval, put the cream, and close the edges.
The remaining portion of the dough is flattened out, then cut into strips and formed into buns. The egg yolk is smeared on the product and then cooked. Powdered sugar is used to decorate golden-brown buns that are ready to eat.
The name “Parisien” is also the name of a famous restaurant in Moscow, and “Le Parisien” is the name of a popular daily newspaper in France.
11. PARKIN
Parkin is a traditional dish of Scottish national foods starting with the letter p. Etymologically; the word comes from the English “parkin.” The delicacy is oatmeal gingerbread. Sugar, honey, and butter are heated but not allowed to boil; they are immediately cooled.
The egg is mixed with milk. Pour this egg into the mixture, and add two types of flour (oatmeal, pancake) and spices (ginger, cinnamon). Forms are filled with dough and baked until lagging behind the walls of the state. Serve cooled and lubricated with butter (butter).
12. PARMA HAM
Parma ham is a raw ham produced in Langirono near Parma (Italy). It was the mountain air of Italy that determined the unique aroma. After all, Parma ham is dried for up to a year. To prepare this delicacy dish, the ham must soak in a brine of nutmeg, coriander, mustard, and cloves.
Salt the brine, add sugar, and pepper. Raw materials and production stages are controlled. Meat is selected by a special method. Meat should be fresh and have thin streaks of fat. Also, the meat is salted and hung in a cold room. It stays there for up to a year. Parma ham can use to make sandwiches and other snacks. It is vital to cut the product thinly. Parma ham is also essential in pasta, pizza, meat, and fish dishes.
13. PASTA CLASSIC
The word “pasta” in Italy and abroad refers to all pasta. They can be made from different varieties and types of flour: wheat, rye, buckwheat, rice, etc. But they are mainly made from the highest grade of wheat. As for the classic pasta, pasta classica, in the historical homeland, this concept unites hundreds (if not thousands) of dishes: boiled, fried, stewed, and baked.
A familiar recipe for pasta in a creamy sauce is lasagna. It is also difficult to imagine other pasta without this seasoning: spaghetti, fettuccine, tagliatelle, farfalle, and noodles.
14. PASTA CARBONARA
There are various pasta dishes, but carbonara pasta is one of the most popular – spaghetti covered in sauce. This mouthwatering and stunning dish would be appropriate to serve even for a special occasion. Quick and simple gravy holds the key to this dish’s success. Carbonara pasta dishes might include spinach, green peas, asparagus, mushrooms, chocolate, and more.
15. PASTIRMA
Pastirmais is a traditional dish of the Bulgarian national colorful cuisine: dried meat. A similar name has an Azerbaijani meat marinade, Georgian beef kebab, an Armenian delicacy. It seems that the Bulgarians began to call dried meat “Pastarma” under the influence of the Turkic conquerors.
16. PASTRAMI HOMEMADE
Original recipes will help homemakers for a homemade pastor to meet guests with dignity and taste. Many years ago, our ancestors, who did not have refrigerators, used similar methods to keep meat fresh as long as possible.
It’s a way to retrieve the centuries-old culinary traditions and appreciate the wide range of flavors. Pastirma is commonly served as an appetizer or a filling for home sandwiches. It can be eaten as a main course, a side dish, or even a quick bite on the go. It’s easy and not difficult to follow one of the numerous recipes that include images and step-by-step instructions.
17. PATYR
Patyr is a traditional dish of the Uzbek national colorful cuisine. These are one kind of yeast dough cake. The authentic recipe of Patyr has been adapted to modern conditions. So, instead of fat tail oil, you can add sunflower oil and replace fresh milk with dry milk.
Large-sized patyrs cooked in the tender are increasingly being replaced with small-sized dishes that can bake in the oven. More yeast is put into the dough for the modern patyrs. Crushing the cakes in the middle with a crush or a glass is recommended to give the characteristic shape of a patyr.
The sagging portion is perforated by using a fork. Before baking, cakes are covered with a napkin for up to twenty minutes. The butter or dalda is slathered onto the hot cakes.
18. PASTRY
It is another popular food starting with p. The pastry is an appetizer that is easy and quick to prepare. The filling is placed on cake slices; they are baked, then coated with chocolates or other flavor creams.
19. PASHOTNITSA EGG
Pashotnitsa is a dish in which poached eggs are cooked. For a successful dish, the eggs must be fresh. Pour water into the arable pit, put it on the stove, and add a little boiling water. Tiny bubbles form in the poultice. Break the eggs and boil for a minute. Pashotnitsa is removed from the fire, and the eggs are left in boiling water for another ten minutes. The bottom is taken out with a slotted spoon.
20. PATE
Homemade pate is grated meat, seafood, mushrooms and vegetables, fish, eggs, and offal, with the addition of spices, nuts, and butter. It differs from the store by its delicate taste and rich aroma.
21. PIZZA
It is a cake with sausage, mushrooms, and meat. Etymologically, the word comes from the French “pesade,” which translates as “raising.” To make pizza, the yeast is first dissolved in the milk, then the flour is added, and the dough is kneaded and raised. The mixture is salted, butter is put in, eggs are poured in, mixed again, and put in heat.
From the dough, buns are made round and small in size. Each product is dipped in butter (certainly melted). Pizza can be boiled or baked. They can stuff with beef, jam, or cottage cheese. Overall, these popular snacks that start with p are delicious indeed.
Read More: 15-Popular Foods That Start With W
Final Verdict
One of the finest ways to learn about new flavors is to try foods from all over the world. It’s tough to know how to start, so I’ll do it for you: pick a letter and go with it! There is a lot of tasty food that starts with p, from pizza to pastries, but I’ve picked a few of my favorites. The list above includes 21 of the best food that start with P. These choices are sure to be appealing.
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