Glossary H
Hamsi is the Turkish word for "Anchovy". In Turkey, anchovy or hamsi is made into various dishes, namely Hamsi çorbasi which is an anchovy and tomato soup, Hamsi Böregi, Hamsi Tava, it can also be dried (Kurutulmus Hamsi)
Dried anchovy is also popular in the Philippines, we call it Daing na Dilis. My aunt who lives in an island, she makes her own Daing na Dilis. Fresh from the sea, she just put cherry tomatoes in water with the Hamsi (Dilis) with a bit of salt and presto we already have a good soup.
Hamin is another name for Cholent describing the traditional
meals served in Jewish families on the Sabbath. Ingredients such as meat, onions, beans, garlic and other herbs and spices are thrown in one pot to simmer. It usually warms overnight.
Hamin is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath.
- Halaan (clam) soup : Halaan soup refers to a soup from the Philippines where basic ingredient is clam which is called "Halaan" in the Philippines.
Hakarl refers to an Icelandic dish that consists of cured or putrefied shark meat that has been buried for months, then dried for few more months, Hakarl is typically accompanied by a shot of Brenivinn, a caraway-flavored schnapps.
Hakarl is prepared by cutting the fish meat into strips and storing in clean gravel beds for several weeks. Following this, the strips of fish are washed then air-fried in special sheds. Although strongly pungent, the flavor is much prized.