Meat Dish

Hazenpeper is a traditional (and German!) stew made with hare meat, flour, butter, red wine, carrots, onions, celery, and leeks. This thick and rich stew is typically flavored with a variety of spices such as garlic, thyme, rosemary, cloves, juniper berries, and bay leaves. A crumbled ontbijtkoek (spiced cookie) is often added to the stew for extra flavor and texture, while in Germany, ginger cookies called pfeffern&uuml;sse are used instead. This comforting stew is especially popular in winter, and it is recommended to serve it with mashed potatoes and braised red cabbage on the side.

Hazenpeper

China

Chicken with walnuts is a traditional dish originating from Shandong. The dish is usually made with a combination of chicken breast, walnuts, garlic, vegetable oil, rice vinegar, maltose syrup, yellow bean sauce (hugan jiang), and sugar. The garlic is fried in a wok until golden brown, and it's then mixed with chicken pieces, walnuts, and sugar. The ingredients are stir-fried until the walnuts are slightly caramelized. The maltose syrup, rice vinegar, and yellow bean sauce are added to the wok with a bit of water and everything is stirred until the sauce becomes thick and the walnuts are coated with the sauce. This dish is typically served hot on a bed of lettuce. If desired, pork or duck can be prepared in the same way instead of chicken.

He tao ji

Guatemala

Hilachas is a staple of Guatemalan cuisine, a red-colored stew featuring ingredients such as shredded beef and vegetables such as tomatoes, potatoes, squash, or carrots. The name of the dish means shreds or rags, referring to shredded beef, which is the star of hilachas. It is believed that the stew tastes even better when reheated the next day. Hilachas can be found in numerous versions throughout Latin America, and it is typically served with rice and beans on the side.

Hilachas

This flavorful stew consists of braised pork that is combined with celery, onions, spices, and herbs such as dill or oregano. The dish is finished off with the addition of avgolemono, the creamy egg and lemon sauce that additionally thickens the stew. Though it can be prepared year-round, this Greek classic is mainly associated with colder winter months and is best paired with country-style bread or potatoes.

Hirino me selino

Hirschgulasch is a traditional type of goulash, a stew of meat, vegetables, and spices made specifically with venison, or deer meat, instead of the beef or pork that might be used in other types of goulash. The name of the dish translates to venison goulash. The venison is typically cut into small, bite-sized pieces and then slow-cooked with various ingredients like onions, garlic, tomatoes, and a variety of spices. Other ingredients can also be included, such as red wine, bay leaves, juniper berries, and herbs, all of which enhance the flavor of the dish. The result is a rich, hearty stew with a robust flavor.

Hirschgulasch

Hkatenkwan is a traditional chicken dish originating from Ghana. The dish is usually made with a combination of chicken pieces, onions, garlic, tomatoes, hot peppers, peanut butter or ground peanuts, oil, salt, pepper, and okra. The chicken is seasoned with salt and pepper, then browned in oil and cooked with saut&eacute;ed onions, garlic, and hot peppers in tomato sauce. Near the end of cooking, the stew is thickened with peanut butter, while okra is added for extra flavor and texture. The stew is served over rice or fufu, and it's often garnished with hard-boiled eggs.

Hkatenkwan

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In German butchery, hochrippe refers to what is commonly known in English as the upper chuck, standing rib roast, or the upper rib section of the beef. Situated in the forequarter, right next to the neck and above the querrippe, hochrippe is a meaty section with a good amount of intramuscular fat, giving it rich flavor and marbling. The presence of bone and connective tissue also imparts additional taste to the meat when cooked. Because of its composition, the hochrippe is well-suited for various cooking methods. It can be used for roasting, braising, or slow-cooking to break down the connective tissues, resulting in tender and succulent meat.
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Hochrippe

A chicken specialty hailing from Luxembourg, hong am r&egrave;isleck consists of chicken smothered in a creamy Riesling wine sauce. Pieces of chicken are first browned in melted butter, then combined with shallots, garlic, mushrooms, chicken stock, heavy cream, flour, egg yolks, Riesling wine, and cognac or sherry, and cooked until done. The dish is typically seasoned with nutmeg, parsley, salt, and pepper, and it is usually enjoyed poured over hot buttered noodles, but it can also be accompanied by dumplings and seasonal vegetables on the side.

Hong am rèisleck

One of the classics of Chinese cuisine, hong shao rou is a delicious concoction made with braised pork belly. The meat is boiled and doused in a rich mixture of rice wine, sugar, and light and dark soy sauce. All the ingredients form a sweet and sticky sauce of vibrant red color in which the pork belly is cooked until tender. The dish originates from the Chinese province of Hunan, but nowadays it is traditionally associated with Shanghai. It is famous for being a favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao&rsquo;s red braised pork. In Chinese households, it represents a daily meal, but it is also frequently served on special occasions. The recipes for hong shao rou are passed down within generations, and every family has their version. Possible additional ingredients include hard-boiled eggs, soft tofu puffs, chili, or star anise. Hong shao rou is robust and aromatic, which is why it is usually served with plain rice or stir-fried vegetables. Occasionally, the dish is served inside traditional Chinese steamed buns. Although it is one of the most famous dishes in China, it has just recently started to gain popularity in Chinese restaurants around the world.

Hong shao rou

Red glutinous rice wine chicken (also known as hong zao ji) is a traditional Fuzhou dish made with chopped chicken that is first soaked in a mixture of Fujian red wine lees and light soy sauce, and then braised in red glutinous rice wine along with ginger slices, dried day lilies, shiitake mushrooms, sesame oil, water, and salt. The cooked chicken and the gravy are placed into a bowl, garnished with coriander leaves, flavored with a small amount of Shaoxing wine, and typically served with warm white jasmine rice or mee sua, a type of Chinese hand-pulled noodles. This dish is a common meal for many Foochow and Hakka families.

Hong zao ji

Ecuador

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper. Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.

Hornado pastuso

This savory pancake is a specialty of the Hungarian cuisine. It is filled with meat (typically veal) which is prepared like a stew &ndash; saut&eacute;ed with tomatoes, onions, spices, and (sometimes) mushrooms. The pancakes are first filled with the combination of meat and vegetables, then tucked at the ends and baked in the oven with sour cream and paprika. After the baking, the dish is usually garnished with chopped parsley. Although the dish is named Hortob&aacute;gyi palacsinta, it is believed that it does not have anything to do with Hortob&aacute;gy nor the Great Hungarian Plain, as it was invented for the 1958 Brussels World Fair. However, there are some Hungarian cookbooks from the 1930s featuring a similar, but not quite the same recipe.

Hortobágyi palacsinta

United States

Hot chicken is a signature dish of Nashville, Tennessee, traditionally consisting of chicken parts that are fried in cayenne pepper paste until they develop a rusty red color. It is usually served on slices of white bread with sliced pickles or coleslaw on the side. The dish was invented in the 1930s by a man named Thornton Prince, who was a notorious womanizer. One of Prince's girlfriends was mad at him, so she made him chicken for breakfast and added the spiciest ingredients that she could find, in hopes that Prince will hate the dish, but her plan backfired and Prince loved it so much that he even took it to his brothers, who shared his positive emotions. The chicken dish has then been brought over to Prince's Hot Chicken Shack, a restaurant owned by the brothers. What began as an act of revenge is now considered a staple of late-night dining in Nashville, and the dish became so popular in recent years that it can also be found in Atlanta, New York, Chicago, Los Angeles, and Philadelphia.

Hot Chicken

Australia

This festive Chamorro dish is made by slowly spit-roasting a whole pig over an open fire. The pig is usually continuously basted in order to develop crispy skin on the outside and tender, succulent meat on the inside. For a 100-pound pig, it typically takes four hours to roast it. When served, the pig is placed on a tray that is often decorated with various fruits, and it is then set as a central element on the festive table.

Hotnon babui

Although its name comes from the old French word h&eacute;toudeau, meaning "young capon," this is a classic Scottish dish of braised chicken. Traditionally, the bird is either stuffed or sided with skirlie, a mix of oatmeal and onions saut&eacute;ed in fat, and seasoned with nutmeg, coriander, and ground black pepper. Howtowdie is typically served on a bed of kale, silverbeet, or creamed spinach, then topped with poached or drappit eggs, as the Scots call them.

Howtowdie wi Drappit Eggs

Hrechanyky are traditional Ukrainian patties that are especially popular in the region of Lemko. The patties are usually made with a combination of ground meat (beef, chicken, or pork), boiled buckwheat, eggs, onions, flour, breadcrumbs, coriander, sunflower oil, salt, and pepper. The onions are chopped and saut&eacute;ed in oil, and then mixed with the ground meat, eggs, breadcrumbs, coriander, and seasonings. The mixture is shaped into patties that are rolled in flour and fried in oil on both sides until golden brown. The patties are then baked in the oven, usually with a sauce based on tomatoes, mushrooms, or sour cream. Hrechanyky are served with stewed or raw vegetables.

Hrechanyky

Huesenziwwi is a popular dish from Luxembourg consisting of marinated pieces of hare cooked with wine and onions in a sauce thickened with hare's blood. Some cooks like to add sour cream, carrots, mushrooms, and herbs such as thyme, sage, and bay leaves to the dish. The dish is characterized by being heavily seasoned with pepper, and it is often flamb&eacute;ed with cognac. For serving, it is recommended to pair huesenziwwi with noodles, cabbage, and a glass of local wine.

Huesenziwwi

H&uuml;fte in German butchery refers to a specific cut of beef located around the hip area of the cow. Being situated on the back part of the cow, h&uuml;fte comes from a muscle region that is somewhat active but not overly so, which results in meat that is tender yet flavorful. H&uuml;fte is characterized by its moderately tender texture, a middle ground between the highly tender cuts like the fillet and tougher cuts like the shank. It carries a pronounced beefy flavor, a result of its location on the cow, where the muscle gets a good amount of exercise but not to the point of becoming tough. This cut is versatile in German cuisine. It can be roasted as a whole joint or sliced into steaks. Given its balance of tenderness and flavor, h&uuml;fte is often chosen for dishes that benefit from a beefy taste but still require a tender bite, such as certain stews, stir-fries, or even carpaccio. When roasting the h&uuml;fte, it can be beneficial to sear it first to lock in juices and then finish the cooking process in the oven. If opting for steaks, quick, high-heat methods like grilling or pan-searing are ideal. Marinating can enhance the flavor and add a layer of complexity to the dish. The rich flavor profile of h&uuml;fte pairs well with a broad range of ingredients. Robust herbs such as rosemary, thyme, and garlic can accentuate its beefiness. For a more contemporary twist, ingredients like soy sauce, ginger, or even certain fruit-based marinades can offer a delightful contrast.

Hüfte

Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that, the meat is sliced and stir-fried with vegetables such as cabbage, bell peppers, leeks, and mushrooms until it develops a brown color and the skin gets crispy on the edges. Ingredients may vary from one cook to another, but most of them add a sauce made with rice wine, soy sauce and various other condiments to the wok along with meat and vegetables. It is believed that the dish was invented during the Song Dynasty period by a poet who was preparing a pork dish for his friend. He cooked the meat in a pot and forgot about it, and when he returned, he saw that the liquids had evaporated, and the meat was sizzling in its own fat, thus a new dish was created. Today, the people of Sichuan traditionally have a feast on every 1st and 15th lunar month, where twice cooked pork is prepared as the main star of the festivities.

Hui guo rou

H&uuml;nkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant pur&eacute;e. The pur&eacute;e is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley. It is believed that the dish is native to Istanbul and was first prepared for the wife of Napoleon III in the late 19th century.