Harees
| Harees | |
|---|---|
| abinci | |
|
Armenian Harisa.JPG Harisa | |
| Kayan haɗi |
wheat (en)  |
| Tarihi | |
| Asali | Yankin Larabawa |
Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (Larabci: هريس), harisa (Armeniyanci:հարիսա), ko kuma korkot ( Armeniayanci: կորկոտ) abinci ne na busasshiyar alkama ko nikakkar alkama ko burzazziyar alkama ko bulgur wanda ake gaurayawa da nama da kayan yaji.[1] Nau'ukan sa ya bambanta tsakanin mai ruwa-ruwa ko kuma gruel. Harees wani abinci ne da ya shahara a duk kasar Armeniya inda ake cin shi a ranar Easter, da kuma sauran kasashen Larabawa, inda ake cin shi a kasashen Larabawa na Tekun Fasha a cikin watan Ramadan, da kuma Iraki, Labanon da kuma Bahrain a lokacin Ashura na Musulmai mabiya Shi'a.
Asalin suna
[gyara sashe | gyara masomin]"Harisa", wanda kuma aka fassara shi da "horisa", wanda aka samo daga kalmar larabci "hars" ma'ana "a niika" don kwatanta aikin da ake yi na kakkaryawa da daka hatsi kafin a hada shi da ruwa don samar da kunu.[2]
A Larabci, Haris yana da alaka da kalmar aiki harasa wanda shima yana nufin a daka ko a burza.
Tarihi
[gyara sashe | gyara masomin]Dangane da labaran baka na tsakiyar Armeniya, majiɓincin Armeniya, Gregory the illuminator, yana ba da abinci na nuna ƙauna da sadaka ga matalauta. Babu isassun tumaki da za su ciyar da taron jama'a don haka aka ƙara alkama a cikin tukwanen. Sun lura cewa alkama tana manne a gindin kaskon. Saint Gregory ya ba da shawarar, " Harekh! Dama shi!" Don haka, sunan tasa, harissa, ya fito ne daga kalmomin tsarkaka. Harissa ta kasance a matsayin abincin sadaka tun daga lokacin. Ana yin abincin a al'ada a ranar Easter.[3] Har yanzu Armeniyawa da yawa a duniya suna shirya shi kuma ana ɗaukarsa a matsayin abincin ƙasar Armeniya.[4]
Harees shi a cikin Kitab Al Tabikh na Ibn Sayyar al -Warraq na karni na 10. al-alwan.[5]
Shiryawa
[gyara sashe | gyara masomin]Ana jika alkama da daddare, sannan a jika shi da ruwa tare da nama da man shanu ko kitsen jelar tumkiya. Duk wani ruwan da ya rage sai a yi takure sannan a doke shi a yayyafa shi. Ana iya yi wa Harees ado da kirfa, sukari, da man shanu mai tsabta.
Ire-ire da Al'ada
[gyara sashe | gyara masomin]Akwai wata hanyar gargajiya ta daban ta shirya Harees a kowace ƙasa ta Larabawa a yankin Larabawa, da kuma tsakanin kabilun waɗannan ƙasashe. Wasu bambance-bambancen sun haɗa da amfani da kwas ɗin cardamom a Saudi Arabia, ko ado da faski. Kafin kisan kare dangi na Armeniya inda Armeniyawa suka yadu ta wani yanki mai girma su ma suna da bambancin Harisa. Alkama da ake amfani da ita a Harisa na Armeniya ana yawan zubar da alkama, ko da yake a Adana, an yi harissa da կորկոտ ( korkot ; ƙasa, alkama mai daskarewa). Ana iya yin Harissa da rago, naman sa, ko kaza.
Yana kama da kashkeg, wani nau'in porridge mai kama da wanda aka yi da kaza ko ɗan rago da aka tuƙa a baya da ƙashi da alkamar da aka jiƙa (yawanci harsashi).
Abincin Larabawa
[gyara sashe | gyara masomin]Harisa sanannen abinci ne a cikin kayan abincin Larabawa, daga Levant zuwa Persha. A da ana samun shi a gidaje kawai, yanzu ana sayarwa a gidajen abinci ma. Ana yawan cin shi a lokacin Ramadana, bukukuwa kamar karamar sallah, da kuma wuraren daurin aure.[6] A kasar Lebanon, ana yawan dafa shi a lokacin bukukuwan addini a cikin tukwanen gargajiya
Abincin Armeniya
[gyara sashe | gyara masomin]
Ana cin Harisa a al'adance a ranar Ista, kuma ana ɗaukarsa a matsayin abincin ƙasar Armeniya. [7] Abinci mai ruwa-ruwa mai kauri da aka yi da korkot ( busasshen alkama ko gasasshen alkama) da nama mai kitse, yawanci kaza ko rago. An maye gurbin ganye da nama a harissa lokacin da kwanakin addinin Armeniya ke buƙatar azumi da tuba. Tsarin dafa abinci mai tsayin gaske muhimmin sashi ne na al'adar harisa. Kamar dasauran abincin al'ada, lokacin da ake ɗauka wajen dafa shi wani ɓangare ne na ƙimar sa da aka fis so.[8]
An san abincin Harisa da taimakawa mutanen Armeniya na Musa Dagh (na Turkiya a yau) don tsira a lokacin turjiyar 1915.[9]
Manazarta
[gyara sashe | gyara masomin]- ↑ "Al Harees, traditional Emirati Cuisine". UAE Style Magazine. 26 July 2013. Archived from the original on April 6, 2015.CS1 maint: unfit url (link)
- ↑ Gil Marks, Encyclopedia of Jewish Foods, 656 (Hoboken, N.J.: John Wiley & Sons, 2010), 258.
- ↑ Irina Petrosian, David Underwood (2006). Armenian food: fact, fiction & folklore (2. ed.). Bloomington, Ind.: Yerkir Pub. p. 65. ISBN 9781411698659.
- ↑ Sonia Uvezian (1996). Cuisine of Armenia. Hippocrene Cookbooks Series. Hippocrene Books. p. 455. ISBN 9780781804172.
- ↑ Ibn al-Karīm, Muḥammad ibn al-Ḥasan, and Charles Perry. A Baghdad Cookery Book : the Book of Dishes, 127 (Kitāb Al-Ṭabīkh), (Totnes, UK: Prospect, 2005), 72.
- ↑ "Welcome to Abu Dhabi - Emirati Cuisine". Archived from the original on 2010-11-29. Retrieved 2010-11-07.
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedFFF - ↑ Irina Petrosian, David Underwood (2006). Armenian food: fact, fiction & folklore (2. ed.). Bloomington, Ind.: Yerkir Pub. p. 65. ISBN 9781411698659.
- ↑ Albala, Ken (2011). Food cultures of the world encyclopedia. Santa Barbara, California: Greenwood. p. 8. ISBN 9780313376276.