Glossary H

English: Chopped beef / Deutsch: Gehacktes Rindfleisch / Español: Carne de vacuno picada / Português: Carne de vaca picada / Français: Bœuf haché / Italiano: Carne di manzo tritata /

Hakkebof is the Danish word for "Hamburger".

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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.

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Hakusai is the Japanese word for chinese cabbage.

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- Halaan (clam) soup : Halaan soup refers to a soup from the Philippines where basic ingredient is clam which is called "Halaan" in the Philippines.

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Halabos is a Filipino term which means to steam shellfish with little water.

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Deutsch: Gedämpfte Garnelen / Español: Camarones al vapor / Português: Camarões no vapor / Français: Crevettes à la vapeur / Italiano: Gamberi al vapore

Halabos na Hipon in the food context refers to a traditional Filipino method of cooking shrimp, where the shrimp are quickly steamed or boiled in their own juices, often with only minimal seasonings such as salt and sometimes a little water. The simplicity of this cooking method highlights the natural flavor of the shrimp, making it a beloved dish for its straightforwardness and the freshness it brings to the table. The term "halabos" generally refers to the method of cooking seafood, particularly Shellfish, in a minimal amount of liquid, and "hipon" means shrimp in Tagalog.

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Halak is the Hungarian word for "fish",

Halászlé refers to Hungarian fish soup or fresh water fish soup containing onions, tomatoes and white wine as well as the fish. It is prepared using finely chopped onions, paprika,

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Halászlé refers to Hungarian Fish soup. Halászlé is one of the typical dishes from Hungarian cuisine. It is made of fish, but said to be very different from ordinary fish soup. Halászlé is made in many different ways, but all Halászlé recipes have basic ingredients, such as, onions, green peppers, and ground red paprika (orölt pirospaprika). The red paprika is added in copious amounts as it not only gives a distinct color and flavor to the soup, but also plays an important role in creating the true consistency of the soup. Halászlé is always served with fresh, white bread. Pasta mixed with sour cream and cottage cheese (túrós csusza) is traditonally served as a main course following the Halászlé. There are two main types of fish soup (Halászlé) and each one is conencted to a town: (1) from along the Danube called Baja Fish soup (Bajai Halászlé). When making the Baja fish soup, the fish and the stock are cooked together and then thickened by adding long, wide strips of cooked pasta. (2) from the banks of the River Tisza is known as Szeged Fish soup (Szegedi Halászlé). What is special about the Szeged fish soup is its strong stock which is first made by passing a mixture of thoroughly cooked small fish, onions, and paprika through a sieve. The soup is made of this stock and served with big slices of cooked fishand Both towns are proud of their own soups and their Annual Fish soup cooking competitions became a popular festivals and atrract thousands of visitors yearly.

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Halawat Al-Jibneh refers to a soft pastry filled with cream cheese and topped with syrup and ice cream. Halawat Al-Jibneh is one of the traditional sweets or desserts from Jordan.

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