Glossary H
Julienne - 1/8 x 1/8 x 1-2 inch
Brunoise - 1/8 x 1/8 x 1/8 inch
Batonnet - 1/4 x 1/4 x 2-3 inch
Small dice - 1/4 x 1/4 x 1/4 inch
Pommes frites/French fries - 1/2 x 1/2 x 1-2 inch
Medium dices - 1/2 x 1/2 x 1/2 inch
Pont Neuf - 3/4 x 3/4 x 3/4 inch
Large dice - 3/4 x 3/4 x 2 inch
Paysanne - 1/2 x 1/2 x 1/8
1/8 rondelle - 1/8. Rondelle is a French term for small round slice
Tourner - 7 equal sides
Hubanca refers to Slovenia's spiral wrapped Potica made from leavened dough with walnut and raisin filling. It is a traditional festive dessert in the Brda region ofthe country.
The typical occasions for preparing this Potica are Easter, Christmas, haymaking, weddings and after completion of building works.
A Potica is Slovenian sweet pastry flavored with Tarragon.
Harina Shrimps (Metapenaeus Monoceros) a variety of shrimp also called Brown shrimp. It is known commercially as Speckled shrimp and called in other countries as:
Indian: Koraney chingri; Honye chingri
Japan: Yoshiebi
Madagascar: Patsanarana (name also used for other species)
South Africa: Ginger prawn
Haloom refers to Cyprus' national cheese. It is a semi-soft unripened cheese, with a mild but quite salty flavor. Haloom is also very popular in the countries around the Mediterranean sea. It has the appearance of a rectangular block, folded in two (2) .
Due to the high demand for this cheese, Haloom which was originally made with sheep milk, is also now made with cow's milk.
Harum is a Bahasia Malaysian term which means "fragrant", as in Mengharumkan which means "to make fragrant", especially the food by adding ingredients, such as Pandan or Screwpine leaves to make sweets/desserts and steamed rice fragrant.
Harum is called "Wangi" in Malay.
Mengharumkan To make fragrant.
Hanim Gobegi is the Turkish term which literally means "lady's belly button/navel or delicate belly" refers to Turkish small sweet cake that is looking like a belly button; a syrupy dessert with a thumbprint in the middle which has become a staple desserts in many Turkish restaurants.
Hanim Gobegi is one of the classic Ottoman Empire desserts. An old Turkish saying advises one to "eat sweetly and speak sweetly". Sweets and desserts have always been an important and distinctive element of Turkish cuisine. That was true in Ottoman times and is just as true today.
Göbek is Turkish for belly, while Hanim means delicate in Turkish.