Apéritif

Haemuljeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with a combination of seafood, scallions, eggs, flour, and oil. Seafood such as mussels, oysters, squid, shrimp, and clams are cut into bite-sized pieces and then mixed with the scallions, eggs, and flour. Once battered, the mixture is pan-fried in hot oil on both sides until the pancake turns golden brown on both sides. Haemuljeon is served hot with a dipping sauce on the side. The dipping sauce usually consists of soy sauce, vinegar, red pepper flakes, sugar, and black pepper.

Hémuljeon

Hakien is a traditional Mauritian dish consisting of a batter-dipped, deep-fried flour dough wrapper filled with ingredients such as pork, prawns, vegetables, or chicken. Due to similarities with the famous Chinese spring rolls, it is safe to say that hakien was influenced by Chinese cuisine. It is commonly served as an appetizer, with a chili-garlic sauce or a chutney on the side, used for dipping.

Hakien

Halabos na hipon is a traditional dish originating from the Philippines. This simple dish is usually made with a combination of fresh shrimp, water, and sea salt. The shrimps are gently tossed with salt in a big pan or a wok over medium to high heat. Water is added, and the shrimps are stirred and cooked until the liquid evaporates. Once done, halabos na hipon is served hot on a large plate. If desired, a bit of garlic powder, butter, or red chili flakes can be added to the dish while it's cooking. Some people also like to replace water with soda such as 7-Up or Sprite. It's recommended to serve halabos na hipon with rice and a dip based on vinegar and garlic.

Halabos sur hipon

Hungary

Haltepertő are traditional Hungarian fish cracklings originating from Szeged. The dish is usually made with a combination of catfish, breadcrumbs, flour, paprika, oil, and salt. The catfish fillets are cut into smaller pieces or strips that are seasoned with salt and rolled in a combination of breadcrumbs, flour, and paprika. The breaded pieces of catfish are fried in hot oil until golden brown and crisp. Haltepertő is typically served with raw onion slices and tomatoes on top. A lemon wedge is also often used for squeezing lemon juice over the fish cracklings.

Haltepertő

Germany

Handk&auml;se mit Musik is a German dish originating from Hesse. It consists of hand-formed handk&auml;se (sour milk cheese) that's topped with raw onion vinaigrette. The onion marinade stands for music (Musik) from the name, which comes in the form of flatulence caused by consuming raw onions. However, the real reason why it has music in its name is because in the past, the onions were served on the side, while vinegar and oil were served in tiny jars that made music while the servers carried them on a plate. The dish is often served only with a knife, and it's typically accompanied by bread, caraway seeds, and apfelwein (apple cider) on the side.

Mouchoir avec musique

Haydari is a Turkish meze dip that is usually made with thickened yogurt, garlic, and fresh herbs such as dill, paprika, mint, and basil. The dip has a thick texture and a tangy flavor. It is recommended to serve it chilled with pita bread, vegetables, or meat kebabs.

Haydari

Taiwan

H&ecirc;-j&icirc;n bah-&ocirc;an is a type of Taiwanese dumpling that consists of a mixture of shrimps and meat (usually pork) encased within a thin, soft, and slightly chewy rice flour shell. A Tainan specialty, this shrimp and meat dumpling is typically steamed or boiled and then served in a sauce based on sweet soy sauce. The dish is generally accompanied by a variety of condiments such as garlic sauce, wasabi sauce, and mildly hot pepper sauce. H&ecirc;-j&icirc;n bah-&ocirc;an is usually eaten as a snack, an appetizer, or a side, and it can alternatively be made with potato starch instead of rice.

Hê-jîn bah-ôan

Hiyayakko, consumed mostly on hot summer days, is a block of soft tofu that is served cold and topped with finely minced scallions, fresh ginger, and flavorful dried flakes of bonito, a type of oily fish from the mackerel family. The dish is often dipped in soy sauce for an extra boost of flavor. In the Tofu Hyakuchin, a popular Japanese recipe book, it is said that hiyayakko is so famous that it needs no introduction or recipe. It is not hard to see why hiyayakko is a quintessential summer dish in Japan - it is easy to prepare, doesn't require the oven or the stove, and it provides a great example of how to appreciate all the delicate flavors of fresh tofu.

Hiyayakko

Hobakjeon is a traditional dish originating from South Korea. The dish is usually made with a combination of thinly sliced zucchini, flour, eggs, oil, and salt. The zucchini slices are sprinkled with salt, dredged in flour, dipped in beaten eggs, and cooked in oil over low heat on both sides until lightly golden brown. Once done, hobakjeon zucchini fritters are often served with rice and soy-sauce-based dipping sauces on the side. Although the dish can be made any time of the year, it's especially popular in summer, on New Year's (Seollal), and on Korean Thanksgiving Day (Chuseok).

Hobakjeon

United States

Hobotee is a traditional dish originating from Charleston. Although there are many variations and recipes, it's usually made with a combination of chopped meat (veal, beef, or pork), onions, curry powder, almonds, lemon juice, eggs, bread soaked in milk, butter, salt, sugar, white pepper, half-and-half (equal parts whole milk and cream), and bay leaves. The onions are saut&eacute;ed in butter until soft and mixed with the curry powder. The onions are then blended with the meat, almonds, bread, lemon juice, sugar, salt, and eggs. The meat mixture is placed into buttered ramekins and topped with a mixture of eggs, white pepper, and half-and-half. The tops are garnished with bay leaves and the dish is baked until golden before it's served hot as an appetizer. Hobotee is often paired with a glass of semidry sherry.

Hobo

Croatia

Hobotnica na novaljski is a traditional dish originating from Novalja on the island of Pag. The dish is made with a combination of octopus, potatoes, olive oil, garlic, parsley, and seasonings. The octopus is cooked in boiling water (the water shouldn't be salted because the octopus will become tough), and once tender, the potatoes are added and cooked with the octopus for a bit longer. Once cooked, the octopus is cut into pieces and combined with olive oil, the cooking liquid, and partly-mashed potatoes. Garlic and parsley are added to the mix, and the whole dish is seasoned with salt and pepper. Hobotnica na novaljski is traditionally served warm as an appetizer or the main dish.

Hobotnica à Novalj

These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main course, or a part of a festive buffet table. These tartlets sometimes include various vegetables and can be served either lukewarm or well chilled.

Honnêteté et asperges

Spain

Hornazo is a traditional delicacy made by stuffing bread with pork loin, hard-boiled eggs, and chorizo. The bread is made with flour and yeast, and the top is usually nicely decorated with various shapes made from the same dough. It has origins in Salamanca, and it is often prepared for Lunes de Aguas festival, celebrated annually on Easter Monday. Nowadays, there are many variations on this festive bread, so it can be stuffed with anything from ham and cheese to tuna and smoked salmon.

Hornazo

Huevera frita is a traditional dish consisting of fried fish roe. The dish is usually made with a combination of fish roe, garlic, lemon juice, beaten eggs, flour, potato starch, oil, salt, and pepper. The fish roe is mixed with lemon juice, garlic paste, salt, pepper, and beaten eggs, while the flour is mixed with potato starch. The pieces of fish roe are coated with the flour mixture and deep-fried in hot oil until golden and crispy. Once done, huevera frita is drained, and it's typically served with Creole sauce on the side.

Oeufs frits

Huevos a la b&eacute;chamel is a popular tapas dish enjoyed throughout Spain. It consists of a whole or halved boiled egg that is coated with hefty amounts of thick b&eacute;chamel sauce. The entire combination is then coated in breadcrumbs and egg wash before it is fried until crispy and golden. This filling dish is quite versatile, and b&eacute;chamel can be enriched with melted cheese, herbs, spices, or diced Spanish jamon. B&eacute;chamel-coated eggs can be enjoyed as an appetizer or a snack, and they are often accompanied by mayonnaise or a&iuml;oli sauce.

Oeufs à la béchamel

Le houmous est une trempette ou une tartinade veloutée et savoureuse qui a transcendé ses origines du Moyen-Orient pour devenir une sensation culinaire mondiale. Le mot 'houmous' signifie littéralement 'pois chiches' en arabe, et le nom complet du plat, 'houmous bi tahini', décrit ses deux ingrédients principaux : les pois chiches et le tahini (pâte de sésame). Pour créer ce plat bien-aimé, les pois chiches cuits sont mélangés avec du tahini, de l'huile d'olive, du jus de citron, de l'ail et du sel jusqu'à obtenir une consistance lisse et crémeuse.

Bien que la recette de base soit simple, la qualité des ingrédients et la technique définissent un excellent houmous. Les pois chiches doivent être tendres. Le tahini doit être de haute qualité et avoir un goût de noisette sans être trop amer. L'équilibre entre le citron et l'ail est une question de préférence.

Le houmous est un aliment de base de la cuisine levantine (Liban, Syrie, Israël, Palestine, Jordanie) et est souvent servi dans le cadre d'un mezzé. Il est traditionnellement présenté sur une assiette avec un puits au centre, généralement rempli d'une mare de bonne huile d'olive et garni de pois chiches entiers, de paprika, de cumin, de persil haché ou même de garnitures comme de l'agneau haché sauté ou des pignons de pin.

Au-delà de son goût délicieux, le houmous est célèbre pour son profil nutritionnel, étant riche en protéines végétales, en fibres et en graisses saines. Il représente l'hospitalité et le partage dans la culture du Moyen-Orient.

Houmous

Lebanon

Hummus Beiruti is a Lebanese version of hummus, the famous chickpea-based dip. This version adds a large amount of garlic and spices to it. It&rsquo;s usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cumin, lemon juice, chili peppers, chopped parsley, and paprika. Once prepared, this hummus version is plated and garnished with a drizzle of olive oil, chopped parsley, and mint leaves. Hummus Beiruti is served with freshly baked pita or lavash flatbread.

Houmous beurk

Hummus kawarma is a traditional version of hummus. In order to prepare it, freshly made hummus is topped with fried pieces of lamb. The hummus is made from chickpeas, tahini, lemon juice, crushed garlic, and cold water, while the kawarma consists of chopped lamb, white vinegar, olive oil, and spices such as pepper, allspice, cinnamon, nutmeg, oregano or za&rsquo;atar, mint, and parsley. Once prepared, hummus kawarma is often garnished with chopped parsley and toasted pine nuts.

Houmous kawarma

The Turkish version of Lebanese kibbeh are stuffed meatballs called i&ccedil;li k&ouml;fte. The exterior is made from a combination of bulgur wheat, potatoes or semolina, and spices, while the stuffing contains onions, ground lamb or beef, and ground nuts such as walnuts, pine nuts, or pistachios, along with spices. The k&ouml;fte are usually boiled, then fried to perfection &ndash; the shell should remain soft but crispy, while the stuffing should be succulent and piping hot. It's recommended to serve the k&ouml;fte with hummus or cacik. They can be found on the menus of most restaurants in T&uuml;rkiye (usually served as appetizers), but they're sometimes also prepared at home as hot finger food.

Köfte Içli

One of the favorite Japanese street food varieties is a serving of tender grilled squid known as ikayaki. It can employ different types of squid in varying sizes. Serving styles usually range from chopped squid rings to skewered whole pieces. Squid tentacles can be left out or incorporated into the dish, and occasionally they even make the central part of ikayaki. Usual accompaniment to the dish is soy or teriyaki sauce, or a traditional Japanese marinade which typically includes rice wine, miso paste, ginger, and soy sauce. The squids are prepared quickly, which leaves them tender and plump. The squids should be served immediately once they are off the grill. Although ikayaki is often served as a restaurant dish, it is more commonly sold by street vendors who prepare and offer this delicacy on the markets, around Japanese shrines, and during the local festivals. In restaurants, they can be served as an appetizer, a side dish, or as the main dish alongside rice and salad.