Abincin Maghrebi
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| Iri |
regional cuisine (en)  de Maghreb (en) |
|---|---|
Abinci na Maghreb shine abincin yankin Maghreb, yankin arewa maso yammacin Afirka tare da Tekun Bahar Rum, wanda ya kunshi ƙasashen Aljeriya, Libya, Mauritania, Morocco, da Tunisiya. Sanannun jita-jita daga yankin sun hada da couscous, pastilla, Tajin da shakshouka.
Asalin
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Abinci na Maghreb, yankin yammacin Arewacin Afirka, ya haɗa da na Aljeriya, Morocco, Tunisiya da Libya, ta asali cakuda ne na abinci na Larabawa, Berber da Bahar Rum, tare da tasirin tarihi daga abincin Ottoman da Turai.Abincin Aljeriya, Tunisia da Libya da Morocco suma sun sami rinjaye daga abincin Faransanci da Italiya bi da bi.
Abincin
[gyara sashe | gyara masomin]In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread and couscous), fish, seafood, goat, lamb, dates, almonds, olives and various vegetables and fruits.
Saboda yankin yafi yawan Musulmi ne, yawanci ana cin nama na halal. Yawancin jita-jita suna da ɗanɗano.
Amfani da legumes, kwayoyi, 'ya'yan itatuwa da kayan yaji sananne ne sosai.[1] Lemons da aka adana gishiri (l'hamd mrakad) da abin da ake kira "mai-mai" zaitun abubuwa ne na musamman na abinci.
Abincin Maghrebi da aka fi sani da shi a kasashen waje shine couscous, [1] wanda aka yi da alkama. Tajin, akwati na dafa abinci da aka yi da yumɓu, shi ma abu ne na yau da kullun a wannan yankin, kodayake jita-jita da hanyoyin shirya sun bambanta sosai. Misali, stew">Tajin a Tunisia abinci ne mai kama da Quiche, yayin da a Maroko dafa abinci ne mai saurin dafa shi. [2][3] Pastilla kuma muhimmiyar Abincin Andalusian ce ta yankin.[4]
Abincin ƙanshi
[gyara sashe | gyara masomin]Abubuwan da aka samo a cikin abincin wannan yankin sune ginger, allspice, caraway, saffron, paprika, cloves, cumin, Coriander, Cayenne pepper da turmeric.[1] Sabon peppermint, parsley, ko Coriander suma sun zama ruwan dare gama gari. Ana amfani da cakuda kayan yaji kamar Ras el hanout, Baharat, da chili paste kamar harissa (musamman a Tunisiya) akai-akai.
Hoton hoton
[gyara sashe | gyara masomin]-
Couscous with vegetables, topped with tfaya and toasted almonds -
Brik with egg, tuna, onion and parsley -
Méchoui, a whole sheep, spit-roasted -
Shakshouka with egg -
Pastilla with meat -
Bread, baked the traditional way -
Moroccan tajine with bread and mint tea -
Ghoriba
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Manazarta
[gyara sashe | gyara masomin]- ↑ Cheshes, Jay (12 November 2012). "Couscous Royale". Saveur. Retrieved 3 October 2016.
North Africa's best-known dish has become one of the most widely consumed foods in France. These days, even ordinary neighborhood bistros often feature a couscous special one day of the week.
- ↑ "Tunisian Tagine". BBC. Retrieved 3 October 2016.
- ↑ Cloake, Felicity (13 March 2013). "How to make the perfect chicken tagine". The Guardian. Retrieved 3 October 2016.
Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine?
- ↑ Best, Cassie. "Chicken & almond pastillas". BBC. Retrieved 3 October 2016.