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hamburgerkött

half moon cut Hangetsu giri

half moon cut

half-mourning United States Poularde demi-

deuil

half-mourning

half pound cake United Kingdom Pound

cake made with half quantities (225 g) sufficient to make one 20 cm round cake

half pound cake

halia Malaysia Ginger

halia

halibut England A large (up to 3 m)

halibut

fine-

flavoured seawater fish, Hippoglossus hippoglossus, found in Northern waters. It has dark green to brown upper side and the flesh is firm, white and medium oily. Cooked in any way. The liver is an important source of

supplement.

hälle-flundra Sweden Halibut hallon Sweden Raspberry

hälle-flundra hallon

halmajonéz Hungary Fish with mayonnaise served as a hors d’oeuvre

halmajonéz

haloua dial jeljlane North Africa A Moroccan

sweetmeat made from honey, sesame seeds and nuts (8:3:3). The honey is boiled to the thread stage, the sesame seeds are dry-fried until brown and the nuts, almonds or hazelnuts, are dry-fried, skinned and coarsely chopped. The mixture is boiled for 2 minutes then poured into an oiled tray.

haloua dial jeljlane

Haloumi Greece, Middle East A soft or semi- hard cheese with a salty lactic flavour made from ewes’ or goats’ milk. It is heated in whey to boiling point, drained, salted and preserved in salted whey for up to 40 days. Known as jubna in Arabic.

Haloumi

halstra Sweden Roast halstrad Sweden Grilled

halstra halstrad

Hals und Innereien Germany Giblets

Hals und Innereien

halva Middle East, North Africa A sweetmeat

made from crushed sesame seeds or almonds combined with boiled sugar syrup. Made in block form and sold in slices. Also called halawch

halva

halvaye shir Central Asia An Iranian milk pudding thickened with ground rice and flavoured with ground cardamom and rose water, garnished with chopped nuts

halvaye shir

halwa South Asia A type of pudding made from vegetables, lentils, nuts and fruit, cooked with sugar and ghee to a sticky consistency

halwa

halwa rghayit North Africa A cone-shaped

honey cake from Morocco served with fresh butter on celebratory occasions

halwa rghayit

halwau-e aurd-e sujee Central Asia A sweet

from Afghanistan made from coarse semolina cooked with an equal weight of clarified butter for 5 minutes. A hot medium sugar syrup is mixed in and cooked to absorb all the liquid. Nuts, ground cardamom seeds and rose water are added and the cooking

halwau-e aurd-e sujee ham

finished over a low heat with a tight-fitting lid. The mixture is then poured into a greased tray, cooled and cut in pieces.

fish oils used as a vitamin (A & D)

ham 1. England, Netherlands The hind leg and thigh of a pig cut from the carcass and matured separately. Sometimes incorrectly used for the hind leg and thigh cut from a side of bacon. If to be cooked it should be soaked in water until the soaking water is not salty and boiled at a temperature around 80°C or baked until the final centre temperature is 65°C. 2. United States Leg of pork either cured or uncured 3. The thigh of any animal. Occasionally used of cured beef and mutton. 4. Vietnam Stewed

hamachi Japan The young of the yellowtail, (Japanese amberjack),

hamachi

Serriola

quinqueradiata, about 40 cm long, a fish much used for sushi and sashimi and grilled as shioyaki. Also called inada

hamad m’rkad North Africa Preserved lemons hamaguri Japan Clams

hamad m’rkad hamaguri

hamaguri sumashi-jiru Japan Clam and

mushroom soup made from sound clean clams soaked in salt water for 3 hours, boiled in water until the shells open, unopened ones discarded, mushroom caps and watercress added to the cooking liquor, cooked 1 minute, a little soya sauce and some sake added, heated to boiling point, garnished and served

hamaguri sumashi-jiru

Haman’s ears Middle East Hamantaschen

Haman’s ears

hamantaschen The Yiddish name for small sweet triangular pastries filled with a mixture of poppy seeds, chopped walnuts, syrup, raisins, butter and milk. Eaten at the Jewish festivals of Purim and Lots. Also called

Haman’s ears

hamantaschen

hamburger See beefburger

hamburger

Hamburger Aalsuppe Germany Eel pieces

poached in fish stock and reserved. Peeled and quartered pears poached in white wine with a little sugar and lemon zest and reserved. The strained cooking liquors mixed with a strong beef broth, slightly thickened with a brown roux and garnished with green peas and a brunoise of carrots, leeks and Hamburg parsley and served over dumplings, the eel pieces and the pears.

Hamburger Aalsuppe

Hamburger

Hamburger Apfelsuppe hamburger bun

Apfelsuppe Germany As

Hagebuttensuppe, with apples instead of rose hips and cider instead of white wine. Served warm.

hamburger bun A soft flat round yeast-raised bun which is used to make a sandwich with a hamburger. Standardized by some fast food chains to a tasteless uniformity.

hamburgerkött Sweden Smoked ox breast

hamburgerkött

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