Glossary K
Khonchas refers to trays filled with different sweets, nuts, fruits and dyed eggs. Khoncha is a part of the holiday table among the Azerbaijanis, most especially in one of their important holidays called the Novruz. Sour or bitter things are not included on the Khoncha. Samani is always the dominant feature.
Khoreshe mast is stew with yoghurt,
Khosh Ma-Ze means delicious in Iranian. If you want to lift up the spirit of the cook or the chef, when you enjoy what they cook or not, just remember these words "Khosh Ma-Ze".
Khoya refers to a thick milk paste made by dehydrating or boiling milk. The thickness is achieved by stirring the milk over low heat until it becomes a thick paste or has a semi-solid form, this paste then pressed into cakes. A different texture of Khoya is also achieved by coagulating the milk with lemon juice before dehydrating. Khoya is mostly used in South Asian, cooking particularly in India for making sweetmeats and Indian cakes, and to enrich sweet or savory dishes.
Khoya is also known as Khoa.