Glossary H
Haku Chhoyla refers to a black, roasted or grilled spicy meat. It is made with meat from water buffalo or pork cooked with lots of herbs and spices, namely; trurmeric powder (Haldi ), Fenugreek seeds (Methi), minced garlic, minced ginger, Green onions, cumin, chili powder and salt.
Haku Chhoyla is a Newari specialty of Nepal. Haku Chhoyla is also spelled Haaku Chhoyla.
Hechsher refers to the special marking found on the packages of products that have been certified as Kosher.
OU is an example of a Hechsher - Circle U stands for Orthodox Union and Pareve means the product does not contain milk or meat.
For a comprehensive list of Kosher/Hechsher symbols visit the link below. Kosher foods are certified Kosher when any of the symbols are found in the package and foods are identified Kosher with these symbols.
http://www.jewishcooking.org/kosher-symbols.html
Hormigos refers to a Spanish filling dish that contains blood sausage, garlic sausage, and Jamón that is cooked in tomatoes, onions, potatoes, red peppers, and garlic. The sauce is thickened with flour and water. Hormigos is one of the traditional foods from Seron in Almeria
Serón sits north of the capital Almeria, about 130 kilometers from the capital city. Many of the area’s homes are firmly attached to the northern slopes of the Filabres Mountains on which they sit. Foundations are often part of the mountain.
Hortobagyi Palacsinta refers to a is a savoury Hungarian pancake that is filled with meat, usually veal.
Halim refers to a savory wheat porridge which is prepared with wheat grains, boiled meats (lamb, turkey) and vegetables seasoned with black pepper and cinnamon. It is the preferred breakfast food in some regions of Iran aside from a wide selection of flat breads and other various breakfast food.
Halim is a traditional and favorite dish in Iran which is often served for breakfast.
Halim is also known as Haleem, is favorite and a traditional meal in Iran and is usually served for breakfast. Halim is a a hearty and filling morning meal that is cooked slowly and patiently.
Wheat cultivation in Iran dates back thousands of years ago and has been one of the staples in Iranian cuisine and used primarily in making different kinds of dishes , imcluding breads, etc.