Glossary of terms

Haggis is a traditional Scottish dish of sheep offal (heart, liver, lungs) mixed with oatmeal and spices.

Halušky are small potato dumplings typical of Slovak and Central European cuisine. They are made from potato dough that is grated directly into boiling water. The most famous variety is bryndzové halušky, the Slovak national dish served with sheep cheese and fried bacon. Halušky can also be paired with sauerkraut, mushroom sauce, or meat ragout.

Halva is a traditional Middle Eastern confection with centuries of history. The most common variety is sesame halva made from tahini paste and sugar, featuring a characteristic crumbly texture and nutty flavor. There is also a flour-based variety made with semolina or flour, butter, and sugar. Halva is popular across the Middle East, Turkey, the Balkans, and India.

Ham is a meat product made from pork leg that is cured, smoked, or cooked. It is one of the most popular cured meats in Central European cuisine. Ham is divided into cooked, smoked, and braised varieties, each with a distinct flavor and use. High-quality ham contains a high proportion of meat with minimal additives. It is used for cold platters, salads, sandwiches, pizza, and hot dishes. Ham is a traditional centerpiece of the Easter table in many European countries.

Ham and eggs is a popular dish consisting of fried eggs served with ham. In Czech cuisine it is known as hemenex, a phonetic adaptation of the English name. The ham is first fried in a pan and then eggs are cracked on top. It is a quick and hearty meal enjoyed especially for breakfast or as a light dinner, served with bread or rolls.

A hamburger is a sandwich made of ground beef in a soft bun, topped with lettuce, tomato, onion, and condiments.

Harira is a Moroccan soup made from lentils, chickpeas, tomatoes, and meat seasoned with ginger, cinnamon, and fresh coriander. A traditional dish during Ramadan.

Harissa is a spicy chili paste originating from North Africa, particularly Tunisia. It is made from dried red chili peppers, garlic, olive oil, and spices such as cumin and coriander. It has a deep red color and intense spicy flavor with smoky undertones. In North African cuisine, it serves as a versatile condiment for dishes from couscous to grilled meats.

Harlekýn is a traditional Czech layered pastry named after the colorful costumes of commedia dell'arte. It consists of several layers of differently colored sponge or shortcrust dough layered with cream, most commonly butter-pudding cream. The surface is decorated with chocolate glaze or cocoa. Harlekýn is a popular confection at celebrations and festive occasions.

Hašé je tradiční pokrm vyrobený z jemně mletého nebo nasekaného masa, obvykle hovězího nebo telecího. Maso se dusí s cibulí, kořením a často se přidává rajčatový protlak nebo vývar. Výsledkem je hustá masová směs podávaná s knedlíky, bramborami nebo rýží. Název pochází z francouzského slova hacher, což znamená sekat. Hašé je oblíbené v české a středoevropské kuchyni jako vydatný hlavní chod.

Hazelnut is the fruit of the common hazel tree, a small round nut with a hard brown shell. The kernel has a gently sweet, buttery flavor and a crunchy texture. Hazelnuts are used in confectionery and baking for cakes, cookies, chocolates, and creams. They are the foundation of Nutella spread and Italian gelato. Nuts are consumed raw, roasted, or in the form of flour and paste. They are rich in healthy fats, vitamin E, manganese, and copper.

Herb butter is fresh butter mixed with chopped herbs, garlic, lemon juice, and seasoning. It is served with grilled meat, fish, baked bread, or used to finish dishes. It is simple to prepare and stored in the fridge or freezer in a roll wrapped in cling film.