Abincin Yahudawa na Maroko
 Moroccan Jewish cuisine |
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Abincin Yahudawa na Moroko shine abincin gargajiya na al'ummar Yahudawa na Maroko . ya haɗu da abubuwan abinci na gida na Moroccan, al'adun dafa abinci da Yahudawa suka kawo daga wasu wurare zuwa Maroko, da dokokin abinci na Yahudawa ( kashrut ). Gabaɗaya, akwai ɗan cin karo da juna tsakanin abincin Yahudawa da maƙwabtansu musulmi a Maroko. Bambance-bambancen da ke tsakanin su biyun ya dogara ne akan kashrut da nemo mafita na kosher don abinci na gargajiya. [1]
Jita-jita na Yahudawa a Maroko suna da mahimmancin zamantakewa da na iyali, suna kewaye da Shabbat da abincin biki, waɗanda ke ƙunshi hadaddun jita-jita da abinci na biki. Daga cikin shahararrun jita-jita akwai couscous, kifi mai yaji (wanda aka sani da dagra), tagine, da salads. Hakazalika da sauran abinci, ana ba da hankali sosai ba kawai ga dandano ba har ma da bayyanar da gabatarwar jita-jita.
Abubuwan asali sun haɗa da kayan yaji iri-iri, legumes, kayan lambu, da kifi. Maroko ta shahara saboda yawan amfani da kayan yaji kamar su turmeric, cumin, paprika, da saffron, waɗanda suka zama masu mahimmanci ga abincin gida.
Tasiri
[gyara sashe | gyara masomin]Abincin yahudawa na Moroccan ya shafi al'adun dafa abinci iri-iri, na yanki da na waje. Manyan al'adun kasashen waje guda uku da suka shafi abincin Moroccan sune Larabawa, Faransanci, da Mutanen Espanya, tare da kowane zamani yana gabatar da sabbin salon dafa abinci, hanyoyin, da kayan yaji.
A tsakiyar Maroko, musamman a birane irin su Fez, Rabat, da Meknes, an tsara abincin ta hanyar salon dafa abinci na gidan sarauta, wanda ya haɗu da tasirin Andalusian da Larabawa. Wannan ya haifar da jita-jita masu ladabi da hadaddun, ciki har da stews da aka yi da rago, naman sa, ko kaza, da kuma hada 'ya'yan itatuwa irin su apples, plums, da raisins, tare da almonds ( tanizyeh ).
A arewacin Maroko, wurare irin su Tangier da Tetouan sun sami tasirin cin abinci na Mutanen Espanya, wanda ke nuna amfani da ganye, tumatir, da lemo. Yankunan kudancin, ciki har da garin Mogador, abincin Berber na cikin gida ya rinjayi. Mogador ta shahara musamman saboda kyawun kayan abinci, tana cin gajiyar kasuwancin da ke kawo almond da kayan yaji daga Gabas. Mata Yahudawa na yankin sun shahara don ƙwararrunsu wajen yin alewa, irin su marzipan, jam, ’ya’yan itacen da aka adana, kukis, da waina don biki da na musamman. Bugu da ƙari, an fi amfani da couscous a kudanci, ana yin hidima duka a matsayin abincin yau da kullum da kuma bambancin biki da ke nuna 'ya'yan itatuwa masu sikari, almonds, da zabibi masu ɗanɗanon kirfa. [2]
Kashrut kuma ya yi tasiri sosai akan abincin Yahudawa na Moroko. Musulmai akai-akai suna amfani da, man shanu maras kosher. Dangane da Kashrut, Yahudawa sun tabbatar da kayan aikin dafa abinci sune kosher, nama da nama da aka raba, kuma waɗanda ba su iya samun kiwo kosher ba su cinye shi ba. Wannan na iya bayyana ƙarancin ƙarancin jita-jita na kiwo a cikin abincin Yahudawa na Moroccan.
Kayan yaji da ganye
[gyara sashe | gyara masomin]Kayan yaji da ganya sune tsakiyar sifa na abincin Yahudawa na Moroccan kuma sun haɗa da haushin kirfa; tsaba irin su caraway, cumin, da Fennel ; da kwasfa kamar cardamom, faffadan wake, da wake . Kayan kamshi da aka saba amfani da su a cikin abinci na Moroko na Yahudawa sun hada da saffron, turmeric, marjoram, kirfa, ginger, barkono mai zafi, busasshen cilantro da sabo, cumin, mace ( kosht ), lemun tsami verbena, lemun tsami balm, Mint, da wormwood . Yahudawan Moroko kuma sun danganta kayan magani ga waɗannan ganyaye da kayan kamshi, kuma suna amfani da su daban da maƙwabtansu waɗanda ba Yahudawa ba.
Sakhqa, cakuda kayan yaji da ake amfani da shi azaman tushe don yawancin stews, an yi shi daga jan barkono da aka haɗe da mai mai zafi, gishiri, da tafarnuwa.
A tarihance, man zaitun shi ne man na farko na salati da abinci mai sanyi, yayin da ake amfani da man gyada da man argan (daga bishiyar da ake noma a kusa da Mogador ) wajen dafa abinci. Ruwan furen lemu ( ma-zhar ) yawanci ana amfani dashi don ɗanɗano irin kek, tare da ruwan fure da ba a yi amfani da shi akai-akai.
Babban jita-jita
[gyara sashe | gyara masomin]Pastilla shine abincin gargajiya na gargajiya na kaji, wanda ke daidaita abubuwa masu dadi da masu dadi tare da haɗuwa da laushi da laushi. A tarihi, ya samo asali ne daga stew na tattabarai na Andalus na ƙarni na 13 wanda ya yi ƙaura zuwa Maroko, inda ya rikide ya zama kek mai suna bastiya . Da shigewar lokaci, kaji ya maye gurbin naman tattabara, kuma tasa ta zama abin da ake amfani da ita ta hanyar yin amfani da leda mai laushi da ake kira " warqa ," tare da zubar da sukari da kirfa. A cikin abincin Moroccan na Yahudawa na Casablanca, pastilla ya hada da albasarta launin ruwan kasa a cikin cikawa. Sabuntawar Isra'ila na zamani wani lokaci suna amfani da zanen filo kuma suna siffanta tasa zuwa sigari. Ana yawan nuna wannan tasa a wajen bukukuwan aure da bukukuwa. [3]
'Ya'yan itãcen marmari da kayan lambu
[gyara sashe | gyara masomin]
Yahudawa na Maroko a tarihi sun yi amfani da kayan lambu iri-iri, ciki har da dankali, kabewa, karas, scallions, albasa, fava wake, Peas, Fennel, seleri, artichokes, eggplants, tumatir, farin kabeji, kore da farin wake, zaki da barkono barkono. zucchini, zaituni, da truffles, don rakiyar nama, kaza, kifi, da stews, da kuma a cikin sabo da dafaffen salatin, adanawa, da pickling. Salatin da aka yaji da barkono, man zaitun, da cumin, kuma a ƙarƙashin rinjayar abincin Faransanci, an yi amfani da vinegar .
Abincin Asabar da na biki yawanci sun fara da mezze, ko qamia, wanda ya ƙunshi nau'ikan saladi 6-8, da kayan lambu masu tsini. Gasasshen legumes da gishiri, irin su fava wake da kaji, an kuma yi amfani da su tare da mezze, tare da abubuwan sha na giya ko a ƙarshen abincin.
A ƙarshen cin abinci, an ba da 'ya'yan itatuwa sabo kamar apples, pears, lemu, inabi, quinces, ɓaure, inabi, plums, da kankana, da busassun 'ya'yan itatuwa irin su ɓaure, dabino, plums, walnuts, almonds, carob . raisins, da sauransu.
A lokacin bukukuwa da bukukuwa, uwar gida takan ba da kayan abinci da kayan marmari, waɗanda aka yi amfani da su don adana 'ya'yan itatuwa na yanayi a duk shekara. Waɗannan sun haɗa da jams da aka yi daga lemu, inabi, inabi, apricots, dabino, ɓaure, wani lokacin har ma da ɗanɗano kayan lambu masu daɗi, irin su eggplants, turnips, tumatir, karas, da kabewa. An yi la'akari da jams na kayan lambu a matsayin sana'a kuma an yi amfani da su a cikin kwanonin crystal tare da gilashin ruwa, da farko a lokuta na musamman da kuma lokacin Mimouna . [2] [4]
Gurasa
[gyara sashe | gyara masomin]A Marokko, burodin burodin yau da kullun yana da madauwari kuma waɗanda aka yi don Shabbat da hutu an yi su da anise, an tsara su da ƙirƙira, kuma an shafe su da tsaba na sesame. Kowanne iyali yana da tsarin burodi na musamman don ganewa. Ana toya waɗannan gurasar a gidajen burodin jama'a ( frans ko kushas ), tare da saƙon matasa suna kai su gidaje. An ƙera nau'ikan burodi na musamman don bukukuwa da abubuwan da suka faru, irin su "boyoza di Purim" mai kwai.
Kukis
[gyara sashe | gyara masomin]
Yahudawan Moroko sun ƙware wajen yin kukis iri huɗu:
- Busassun kukis kamar anise - ɗanɗanon rifat
- Fazuelos : soyayyen kukis daga baya an jiƙa a cikin ruwan zuma
- Helwah ma'aquda : kukis da aka yi da caramel da sesame
- Kukis ɗin da aka yi da almonds, gyada, da gyada
Mogador ta shahara saboda marzipans iri-iri da kukis na almond kamar "kahon barewa" ( grun lghazal ). Yankuna daban-daban kuma suna da salon kuki na sa hannu, kamar kullu-kuki a ƙauyuka, almond rabin wata (lhalal) a Fez, da Fazuelos a Casablanca .
Hutu
[gyara sashe | gyara masomin]Mimuna
[gyara sashe | gyara masomin]Yahudawan Moroko sun shahara don bikin Mimouna na biki, wanda nan da nan ya biyo bayan Idin Ƙetarewa don alamar dawowar cin chametz (gurasa mai yisti). [5] An bambanta wannan biki ta hanyar abinci mai daɗi na musamman da aka yi hidima a cikin yanayi na musamman. [2]
A al'adance ana ƙawata teburan Mimouna da kusoshi na alkama, ganyen mint, da furanni, tare da faffadan fulawar da ke ɗauke da tsabar zinari biyar mai alamar sa'a ( hamsa ), tare da jakunkuna koren wake biyar da dabino biyar. Ana yi musu hidimar abinci mai daɗi kamar kayan zaki na kwakwa, caramel, marzipan, jam, busassun 'ya'yan itatuwa da sabo, goro, da alewa iri-iri. Cibiyar tsakiya ita ce " Mofletta ," wani ɗan ƙaramin pancake da aka shirya a ƙarshen biki, gurasa na farko bayan Idin Ƙetarewa, wanda aka tara a tsakiyar teburin biki. [1] Masu cin abinci suna yada shi tare da man shanu da zuma, kuma a mirgine shi a kan ƙananan rolls. Tare da moufleta, al'ada ne a sha kofuna na shayi na Mint mai zafi. [1] Wani shahararren kayan zaki da aka fi amfani da shi shine zabane (almond nougat).
Bugu da ƙari ga waɗannan, ba a ba da abinci mai tsami, gishiri, ko abinci masu launin duhu akan Mimouna, irin su kofi na baki, amma maimakon kiwo.
Manazarta
[gyara sashe | gyara masomin]- ↑ "A Culinary Heritage: Exploring the Richness of Moroccan Jewish Cuisine". Amboora (in Turanci). 2024-02-09. Retrieved 2024-06-10.
- ↑ 2.0 2.1 2.2 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.
- ↑ Rabinovitch, Lara (2010-04-02). "It Is Risen: At the end of Passover festival known as Mimouna, Moroccan Jews return to yeasty treats in grand style". Tablet Magazine.