Asida
| Asida | |
|---|---|
pudding (en)  | |
 | |
| Kayan haɗi |
wheat flour (en) |
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Asida (Arabic "عصيدة", Maghrebi "Ġsydë" [ˈī) iːdə]) abinci ne na yau da kullun a Duniyar Larabawa.[1] Yana da tarin gurasar, wanda aka samo ta hanyar girgiza garin alkama a cikin ruwa mai tafasa, wani lokacin tare da ƙara man shanu ko zuma. Ya yi kama da fufu, ana cinye shi galibi a Gabas ta Tsakiya da ƙasashen Afirka. An dauke shi daya daga cikin shahararrun kayan zaki da kayan gargajiya a kasashe Larabawa da yawa.[2]
Asida ta shahara musamman a Sudan, Morocco, Libya, Aljeriya, Tunisiya, Yemen, Habasha, Eritrea, da sauran Gabas ta Tsakiya. Sau da yawa ana amfani da shi a lokacin bukukuwan addini kamar Mawlid da Eid, ana kuma ba da shi a wasu bukukuwan gargajiya, misali tare da haihuwar yaro, kamar 'aqīqah, yanke gashin jariri kwana bakwai bayan haihuwa.
Abincin mai sauƙi, duk da haka mai wadata, sau da yawa ana cinye shi ba tare da wasu kayan abinci ba, ana ba da shi a al'ada a karin kumallo kuma ana ba da ita ga mata masu aiki.
Magana
[gyara sashe | gyara masomin]Kalmar Asida kalma ce ta Larabci wacce aka samo daga tushen ع cur (asada), ma'ana 'karkatar da ita'. [3]
Tarihi
[gyara sashe | gyara masomin]Ɗaya daga cikin tsoffin girke-girken asida da aka rubuta ana samunsa ne a cikin littafin girki na Larabci daga ƙarni na goma wanda Ibn Sayyar al-Warraq ya rubuta, mai suna Kitab al-Ṭabīḫ (كتاب الطبيخ, Littafin Girke-Girke).[4][5] An bayyana shi a matsayin abincin da yayi kauri irin na pudding, wanda aka dafa daga dabino da kuma man samn (wani irin man da aka tace).[6] An kuma ambaci wata girke-girke ta asida a wani tsohon littafin girki na Musulman Andalus daga ƙarni na 13 wanda ba a san marubucinsa ba. A ƙarnuka na 13 da 14, a yankin tsaunuka na Rif kusa da gabar tekun Bahar Rum a Maroko, ana amfani da garin sha'ir da aka gasa kaɗan a maimakon garin alkama. Leo Africanus (kimanin 1465–1550), wani Balarabe mai yawon shakatawa wanda aka fi sani da Hasan al-Wazan a duniyar Larabawa, ya rubuta wata girke-girke ta asida da ake ƙara man tsaba na argan.[7] Bisa ga bayanan masanin Faransa Maxime Rodinson, asida ta kasance abincin yau da kullum a tsakanin ‘yan Bedouin tun kafin zuwan Musulunci, har ma da bayan haka.[7]
Bambance-bambance
[gyara sashe | gyara masomin]Maroko
[gyara sashe | gyara masomin]A cikin tsohuwar birnin Fez, masu siyarwa suna sayar da murabba'in ruwan sanyi da aka yayyafa da sukari da cinnamon, yawanci yara ne ke cinyewa bayan makaranta.[8][9]
Libya
[gyara sashe | gyara masomin]Ana ba da bambancin Libya na asida tare da syrup mai zaki, yawanci kwanan wata ko carob syrup (rub), amma kuma tare da zuma, da kuma man fetur da aka narke a kusa da asida kanta.
Tunisiya
[gyara sashe | gyara masomin]Ana ba da wannan abincin na Tunisian tare da cakuda zuma da man shanu ko kuma mai zafi mai zafi (harissa). Wannan na ƙarshe ya fi yawa daga baya a cikin rana kuma na farko a baya. Ana kuma cinye Asida tare da syrup na carob ko syrup na kwanan wata a sassan kudancin Tunisiya.
Yemen
[gyara sashe | gyara masomin]Aseedah ko aseed yana daya daga cikin abincin da ake amfani da shi a Yemen yawanci ana ba da shi don abincin rana, abincin dare, ko karin kumallo. Abubuwan da ke ciki sun haɗa da alkama, ruwan tafasa, da gishiri kamar yadda ake buƙata.
Ana sanya tukunya na ruwa a kan zafi mai zafi har sai ya tafasa. A hankali, ana ƙara ɗanɗano na alkama kuma a haɗa shi da sauri tare da babban cokali na katako don kauce wa samar da gungu. Ana maimaita wannan tsari har sai cakuda ya yi kauri. A al'adance mai dafa abinci yana saukar da tukunya zuwa ƙasa inda suke riƙe da tukunya da ƙafafunsu kuma suna motsawa da ƙarfi. A ƙarshe, ana yin gurasar mai zafi, mai tururi ta amfani da hannayen da ba su da mai kuma yawanci ana sanya su a cikin kwano mai faɗi.
Wani lokaci ana yin bakin ciki a tsakiyar aseedah mai siffar wanda za'a iya ƙara ruwan tumatir mai zafi ko helba, cakuda fenugreek da aka yi da parsley da tafarnuwa. Ana zuba ɗan rago ko kayan kaza a kusa da aseedah. Daga nan sai a ba da shi da zafi.
Hakanan ana iya yin Aseedah ta amfani da fararen alkama. Ana iya amfani da zuma maimakon kaya da chili / helba. Abinci ne, ta amfani da ruwan tafasa kawai, gari, da gishiri. Yawanci ana shanye shi cikin abincin shanu ko kaza ko ma ɗan rago.
Yawancin lokaci ana ba da shi da zafi kuma ana cinye shi da hannu ko cokali. Ana cin Aseed musamman a lokacin cin abincin rana da kuma lokacin Ramadan.
Habasha
[gyara sashe | gyara masomin]Ana kiran wannan abincin na Habasha Genfo a cikin Amharic. Ana ba da shi tare da ghee na Habasha (wanda ake kira niter kibbeh), Berber (haɗin kayan yaji na Habasha), yogurt, ko ma madara. Ana ba da wannan abincin don karin kumallo.
Dubi kuma
[gyara sashe | gyara masomin]- Jerin abincin Gabas ta Tsakiya
- Abincin Larabawa
- Abincin Berber
- Abincin Indonesiya
- Jerin pudding
- Kue asida
Manazarta
[gyara sashe | gyara masomin]- ↑ Nzeribe, Nympha (14 July 2022). "Aseeda". afrifoodnetwork.com/. Retrieved 31 January 2023.
- ↑ name=CAW>Famous Everyday Dishes from the Medieval Arab World
- ↑ Definition of عصيدة (in Arabic). www.almaany.com.
- ↑ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. Brill. p. 97. ISBN 9789047423058. Retrieved 29 August 2018.
- ↑ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (26 November 2007). Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. Google Books. Brill. ISBN 978-9004158672. Retrieved 29 August 2018.
- ↑ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. Brill. pp. 97–98. ISBN 9789047423058. Retrieved 29 August 2018.
- ↑ 7.0 7.1 Rodinson, Maxime (2006). Cookery and Food in the Middle East. University of California Press. p. 57. ISBN 9780520247833.
- ↑ Al‑Warrāq's, Ibn Sayyār; Nasrallah, Nawal (2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook authors. Brill. p. 97. ISBN 9789047423058. Retrieved 29 August 2018.
- ↑ Al‑Warrāq, Ibn Sayyār; Nasrallah, Nawal (26 November 2007). annals of the caliphs' kitchens: ibn sayyār al-warrāq's tenth-century baghdadi cookbook. books. BRILL. ISBN 978-9004158672. Retrieved 29 August 2018.