Abincin Yahudawa na Maroko
Abincin Yahudawa na Maroko shine abincin gargajiya na al'ummar Yahudawa na Marok. ya haɗu da abubuwa na Abincin Maroko na gida, al'adun abinci da Yahudawa suka kawo daga wasu wurare zuwa Maroko, da [./<i id= kashrut" id="mwDg" rel="mw:WikiLink" title="kashrut">Dokokin abinci na Yahudawa] (kashrut). Gabaɗaya, akwai wasu haɗuwa tsakanin abincin Yahudawa da maƙwabtansu Musulmi a Maroko. Bambanci tsakanin su biyu ya dogara ne akan kashrut da neman mafita na kosher don jita-jita na gargajiya.[1]
Abincin Yahudawa a Maroko yana da muhimmancin zamantakewa da na iyali, yana kewaye da Shabbat da abincin hutu, wanda ke nuna kayan abinci masu rikitarwa da abinci na biki. Daga cikin shahararrun jita-jita akwai couscous, kifi mai ɗanɗano (wanda aka sani da dagra), tagine, da salads. Kamar sauran abinci, ana mai da hankali sosai ba kawai ga dandano ba har ma da bayyanar da gabatarwar jita-jita.
Abubuwan da aka samo asali sun haɗa da kayan yaji iri-iri, legumes, kayan lambu, da kifi. Maroko sananne ne saboda yawan amfani da kayan yaji kamar turmeric, cumin, paprika, da saffron, waɗanda suka zama cikakke ga abincin gida.
Tasiri
[gyara sashe | gyara masomin]Abinci na Yahudawa na Maroko ya sami rinjaye daga al'adun abinci daban-daban, na yanki da na waje. Babban al'adun kasashen waje guda uku da suka rinjayi abincin Maroko sune Larabawa, Faransanci, da Mutanen Espanya, tare da kowane zamani yana gabatar da sababbin salon dafa abinci, hanyoyin, da kayan yaji.
A tsakiyar Morocco, musamman a biranen kamar Fez, Rabat, da Meknes, an tsara abincin ta hanyar salon abinci na kotu, wanda ya haɗu da tasirin Andalusian da Larabawa. Wannan ya haifar da kayan abinci masu rikitarwa da rikitarwa, gami da stews da aka yi da ɗan rago, naman sa, ko kaza, da kuma hada 'ya'yan itace kamar apples, plums, da raisins, fure da almonds (tunizyeh).
A arewacin Morocco, wurare kamar Tangier da Tetouan sun sami tasirin abinci na Mutanen Espanya, wanda aka kwatanta da amfani da ganye da yawa, tumatir, da lemun tsami. Yankunan kudanci, gami da garin Mogador, sun sami rinjaye daga Abincin Berber na gida. Mogador ya shahara musamman saboda kyawawan abinci, yana amfana daga cinikayya da ta kawo almonds da kayan yaji daga Gabas. Mata Yahudawa na yankin sun zama sanannun ƙwarewarsu wajen yin kayan zaki, kamar marzipan, jams, 'ya'yan itatuwa da aka adana, kukis, da kek don bukukuwa da abubuwan da suka faru na musamman. Bugu da ƙari, ana amfani da couscous a kudu, ana amfani dashi azaman abincin yau da kullun da kuma bambancin hutu wanda ke nuna 'ya'yan itace masu sukari, almonds, da ruwan inabi mai ɗanɗano.[2]
Sinadarai da ganye
[gyara sashe | gyara masomin]Sinadarai da ganye sune muhimmiyar fasalin abincin Yahudawa na Maroko kuma sun haɗa da gangar cinnamon; tsaba kamar caraway, cumin, da fennel; da pods kamar cardamom, wake mai faɗi, da wake. Abubuwan da aka saba amfani da su a cikin abincin Maroko na Yahudawa sun haɗa da saffron, turmeric, marjoram, cinnamon, ginger, albasa mai zafi, bushewa da sabo cilantro, cumin, mace (kosht), lemun tsami verbena, lemun tsayi balm, mint, da wormwood. Yahudawa na Maroko sun kuma danganta kaddarorin magani ga waɗannan ganye da kayan yaji, kuma sun yi amfani da su daban daga maƙwabtansu wadanda ba Yahudawa ba.
Sakhqa, cakuda kayan yaji da aka yi amfani da shi azaman tushe ga mafi yawan stews, an yi shi ne daga jan pepper paste gauraye da mai mai zafi, gishiri, da tafarnuwa.
A tarihi, Man zaitun shine mai na farko don salads da jita-jita masu sanyi, yayin da ake amfani da man man man shanu da man argan (daga bishiyoyi da aka shuka kusa da Mogador) don dafa abinci. Ana amfani da Ruwan furen orange (ma-zhar) don dandana burodi, tare da ruwan fure da aka yi amfani da shi akai-akai.
Babban abinci
[gyara sashe | gyara masomin]Pastilla abinci ne na gargajiya na kaza, wanda ke daidaita abubuwa masu yaƙi da ɗanɗano tare da haɗuwa da nau'ikan nau'ikan ƙwayoyin cuta. A tarihi, ya samo asali ne daga abincin kurciya na Andalusian na ƙarni na 13 wanda ya yi ƙaura zuwa Maroko, inda ya samo asali a cikin burodi da ake kira bastiya. A tsawon lokaci, kaza ya maye gurbin naman kurciya, kuma abincin ya zama sananne ta hanyar amfani da takalma masu laushi da ake kira "war," tare da ƙura sukari da cinnamon. A cikin abincin Maroko na Yahudawa na Casablanca, pastilla ya haɗa da albasa mai launin ruwan kasa a cikin cikawa. Sauye-sauyen Isra'ila na zamani wani lokacin suna amfani da takalma na filo kuma suna tsara tasa zuwa sigari. Ana yawan nuna wannan abincin a bukukuwan aure da bukukuwan.[3]
'Ya'yan itatuwa da kayan lambu
[gyara sashe | gyara masomin]
Yahudawa na Maroko a tarihi sun yi amfani da kayan lambu iri-iri, gami da dankali, kabewa, karoshi, scallions, albasa, wake, wake, peas, fennel, Celery, artichokes, eggplants, Tumatir, cauliflower, green da fari, kabewa mai zaki da mai ɗanɗano, zaitun, da truffles, don tafiya tare da nama, kaza, kifi, da stews, da kuma a cumin sabo da dafa abinci, adanawa. Ana amfani da salatin da albasa, man zaitun, da kumin, kuma a ƙarƙashin tasirin abincin Faransa, an yi amfani da ruwan inabi.
A ƙarshen abincin, ana ba da 'ya'yan itatuwa kamar apples, pears, orange, grapefruits, quinces, fure, inabi, plums, da watermelon, da kuma busassun' ya'yan itatuwan kamar ɓaure, datti, plums.
A lokacin abubuwan da suka faru da bukukuwan, uwar gida sau da yawa tana ba da kayan adana 'ya'yan itace da 'ya'ya'yan itatuwa masu sukari, waɗanda aka yi amfani da su don adana' ya'yan itacen yanayi a duk shekara. Wadannan sun hada da jams da aka yi daga orange, grapefruits, inabi, apricots, dates, figs, kuma wani lokacin ma dan kadan kayan lambu, kamar kwai, turnips, tumatir, karoshi, da pumpkins. An yi la'akari da jams na kayan lambu a matsayin sana'a kuma an yi amfani da su a cikin kwano na lu'u-lu'u tare da tabarau na ruwa, da farko a lokuta na musamman da kuma lokacin Mimouna.[2][4]
Gurasar
[gyara sashe | gyara masomin]A Maroko, burodi na yau da kullun suna da zagaye kuma waɗanda aka yi don Shabbat da bukukuwan an saka su da anise, an tsara su da ƙira, kuma an rufe su da tsaba na sesame. Kowace iyali tana da ƙirar burodi ta musamman don ganewa. Wadannan burodi galibi ana yin su ne a wuraren yin burodi na jama'a (frans ko Kushas), tare da manzanni matasa suna isar da su zuwa gidaje. An yi nau'ikan burodi na musamman don bukukuwan bukukuwa da abubuwan da suka faru, kamar "boyoza di Purim" da aka saka a cikin kwai.
- ↑ "A Culinary Heritage: Exploring the Richness of Moroccan Jewish Cuisine". Amboora (in Turanci). 2024-02-09. Retrieved 2024-06-10.
- 1 2 Cite error: Invalid
<ref>tag; no text was provided for refs named ":0". - ↑ "Chicken Pastilla Cigars Recipe - Etti Cohen". Asif (in Turanci). Retrieved 2024-07-21.
- ↑ "Mimouna: Moroccan Jewry's annual post-Passover jam-packed holiday". The Jerusalem Post | JPost.com (in Turanci). 2023-04-11. Retrieved 2024-06-11.