- [Spanish] large bean.
- A dried chile; Havana-like; small orange or red chiles from the Caribbean and Yucatan; originally from Havana, Cuba; they are the hottest peppers in the world, about 40 times hotter than a jalapeno; they are lantern shaped (resembling a tam or bonnet), pungent and fruity, with an apricot-like aroma; has tones of coconut and papaya; other names include Scot's Bonnet or Scotch Bonnet; jalapenos or serranos may be substituted.
- [Spanish] red beans.
- [Spanish] string beans.
When cutting up chickens or thin boned meats, one "hacks" with a cleaver, thus cutting the meat into large bite-size pieces and retaining the bone. The presence of the bone will keep the meat moist during cooking.
- [Scottish] a steamed pudding made of finely minced sheep heart, lungs and liver.
- [German] means half-dry in German. Term used in reference to German wines with 9 to 18 grams of residual sugar per liter.
- This combination of equal parts cream and milk cannot be whipped, and has between ten and fifteen percent milk fat. Although it can be substituted for cream in some recipes, it is mostly used on cereal and in coffee.
This salty cheese from Cyprus - made from sheep's, goat's and often cow's milk - has a high melting point, allowing it to be grilled or even fried.
- Halvah is a unique natural delicacy that "goes with everything" and is at the same time a perfect food supplement. It first appeared in Northern Epirus, during the Byzantine period of Greek history, where renowned halvah-makers used to live, and it soon became a favorite food of the various peoples that lived in the eastern parts of the empire. Today, it is traditionally produced in countries of the Middle East .
It is made from only two natural ingredients: up to 50-55% tahini (sesame seed cream) and sweeteners. Tahini is made from sesame seeds, which have a high oil content and are rich in calcium, iron, phosphorous, protein, niacin and lecithin. Halvah contains all three groups from which humans obtain nutrients, i.e. carbohydrates from the sugar, and proteins and vegetable fats from the tahini. It also contains many B complex vitamins.
Halvah goes very nicely with breakfast meals. It provides energy and calories, and is on its own - or with fresh bread - a tasty snack. It supplements lunch, especially pulses and green salads. Also, halvah with a little ground cinnamon sprinkled over it is a pleasant way to end one's evening wine. Halvah is also a tasty and healthful mid-morning snack. In reality, it is a daily delicacy made of natural raw materials, without animal fats, and it can even accompany - topped with ground cinnamon, honey, lemon, or chopped walnuts - a glass of wine at a wine bar or pub.