hakkimine

Hakkimine is a culinary term in the Estonian language that refers to the act of chopping or mincing ingredients with a knife on a cutting board. In everyday use, it describes the process of breaking food into small, uniform pieces to prepare it for cooking or further processing.

From Estonian: hakkima means to chop, with the nominal suffix mine forming a noun. It reflects the practical kitchen activity rather than a formal technique.

In practice, hakkimine varies by desired texture. Coarse chopping produces larger pieces for hearty dishes and soups; finer mince is used for sauces, fillings, and aromatics. Common ingredients include onions, garlic, herbs, root vegetables, and meat; technique prioritizes speed and uniform size over decorative cuts in home cooking.

In Estonian cuisine, hakkimine is a foundational skill taught in home economics and professional kitchens. While the term is language-specific, the underlying concept—uniform chopping—has counterparts in many culinary traditions.

See also: Knife skills, Mincing, Dicing.