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Harissa

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Harissa
sauce (en) Fassara da hot sauce (en) Fassara
Kayan haɗi barkono
Tarihi
Asali Tunisiya

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(Larabci: هريسة, an fassara: harīsa, daga Larabcin Maghreb) wata miya ce mai yaji da ake yi da barkono mai ƙayƙayi, wacce asalinta daga yankin Maghreb. Babban sinadaran harissa sun hada da jan barkono da aka soya, barkonon Baklouti (بقلوطي), da kayan kamshi da ganye kamar su garin tafarnuwa, ƙwayar kirfa (caraway), ƙwayar ƙoriya (coriander), cumin, da man zaitun wanda ke ɗauke da dandanon mai.((bTunisia's Intangible Cultural Heritage.[1][2] The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange,[3] presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574.[4]C

Magana

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Kalmar ta samo asali ne daga tushen Larabci (Larabci: هرس) 'don yin amfani da, don karyawa cikin ɓangarori', yana nufin yin amfani da chilis, [5] kayan aiki da aka saba amfani da shi don yin paste a cikin Maghreb ana kiransa Mehraz [fr] , [6] kuma ana amfani da irin waɗannan sunayen don wasu pastes a cikin abincin Maghrebi, kamar "Hrous" wanda ke amfani da wannan girke-girke na harissa tare da ɗan bambanci a cikin al'ura, waɗanda suke kore.

Amfani da al'adun abinci

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Aljeriya

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A Aljeriya, ana ƙara harissa a cikin miya, stews, da couscous. Harissa paste kuma ana iya amfani dashi azaman shafawa don nama ko kwai Wani muhimmin mai samarwa shine Lardin Annaba na Aljeriya, wanda kuma babban mabukaci ne. A cewar marubucin littafin dafa abinci Martha Rose Shulman, harissa da aka yi da shi ya bambanta da abin da ake ba da shi a gidajen cin abinci na Tunisia da na kasashen waje.

Isra'ila da Libya

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A Isra'ila, harissa abu ne na yau da kullun don sabich da shawarma .

Filfel chuma (Ibraniyanci: פלפלצ'ומה‎), wanda ake rubuta shi kuma a matsayin pilpelshuma, ma’anarsa kai tsaye “barkono da tafarnuwa”, shine nau’in miya mai yaji da aka saba amfani da ita a cikin girkin Yahudawan Libya, wadda tana da kamanni da harissa.Asalinta daga girkin kasar Libya ne, inda ake kira da suna maseer (Larabci: المصير ko مسّير حار mseyer).Ana kuma kiranta da wasu sunaye kamar filfil mukhalal* (فلفل مخلل) da filfil makbos (فلفل مكبوس).

Ana yin ta ne da barkono mai zaƙi da mai ƙayƙayi da kuma tafarnuwa da aka nika. Wasu sinadarai kamar su garin kirfa (caraway), cumin, ruwan lemun tsami, da gishiri suna iya kasancewa a ciki. Ana amfani da ita a matsayin miya mai yaji ko sinadari a cikin girke-girke kamar salak, nama, kifi, wake da shinkafa, da kuma abincin kwai kamar shakshouka., .[7][8][9]

Maroko

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Abincin Maroko ya kuma karɓi harissa, kuma wasu Maroko suna amfani da shi azaman kayan yaji na gefe don tagines, ko kuma wani lokacin gauraye cikin jita-jita. Maroko suna da fifiko ga harissa mara kyau kamar yadda yake ba su damar haɗa shi cikin jita-jita na dandano daban-daban.[10]

Tunisiya

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Shirye-shiryen harissa sun bambanta dangane da gida da yankin. Bambance-bambance na iya haɗawa da ƙara albasa mai yisti ko ruwan lemun tsami. Ana sayar da harissa da aka shirya a cikin kwalba, gwangwani, kwalabe da bututu. Harissa wani lokacin ana bayyana shi a matsayin "babban kayan yaji na Tunisia", har ma da "abin yaji na kasa na Tunisia", ko kuma aƙalla a matsayin "alama ta kifi da naman Tunisia". A Tunisia, ana amfani da harissa a matsayin sinadarin nama (tsuntsu, naman sa, awaki, ko Ɗan rago) ko stew kaji tare da kayan lambu, kuma a matsayin ɗanɗano don couscous. Hakanan ana amfani dashi don Lablabi, miya, da Fricasse.

Tunisia ita ce babbar mai fitar da harissa da aka shirya. A shekara ta 2006, samar da harissa na Tunisia ya kai tan 22,000, wanda ya haɗa da kimanin tan 40,000 na albasa. Sau da yawa ana yin harissa na Tunisiya tare da albasa na Baklouti da chilis da aka shuka a kusa da Nabeul da Gabès, waɗanda suke da sauƙi, suna zira kwallaye 4,000-5,000 a kan sikelin Scoville. A ranar 1 ga Disamba, 2022, UNESCO ta kara da "Harissa, ilimi, ƙwarewa da ayyukan abinci da zamantakewa" a matsayin wani ɓangare na Al'adun Al'adu na Tunisia.[11][12]

Dubi kuma

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  • Zhug
  • Muhammara
  • Ajika
  • Chermoula
  • Tabil
  • Gochujang
  • Erős Hanyar
  • Biber salçası
  • Jerin sauces
  • Saurin saurin

Bayanan da aka ambata

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  1. ↑ unesco. "New inscriptions to the UNESCO Intangible cultural heritage". Retrieved 1 December 2022.
  2. ↑ "UNESCO - Harissa, knowledge, skills and culinary and social practices". ich.unesco.org (in Turanci). Retrieved 2022-12-01.
  3. ↑ Morse, Kitty; Lucy Malouf (1998). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. p. 66. ISBN 978-0-8118-1503-1.
  4. ↑ Gil Marks (2008). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Northwest African Chili Paste (Harissa): Wiley. ISBN 978-0-544-18750-4.
  5. ↑ Jose (2016-07-22). "The Story of Harissa". Belazu Ingredient Company (in Turanci). Archived from the original on 2021-02-09. Retrieved 2021-02-08.
  6. ↑ "Le Mehres, un outil de grand-mère qui n'a jamais perdu son charme". tunisie.co (in Turanci). 2023-09-17. Retrieved 2023-09-17.
  7. ↑ Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. ISBN 9780805212242
  8. ↑ How to make Libyan maseer
  9. ↑ North African hot recipes
  10. ↑ Benkabbou, Nargisse (2016-07-12). "Harissa". My Moroccan Food (in Turanci). Retrieved 2024-03-11.
  11. ↑ unesco. "New inscriptions to the UNESCO Intangible cultural heritage". Retrieved 1 December 2022.
  12. ↑ "UNESCO - Harissa, knowledge, skills and culinary and social practices". ich.unesco.org (in Turanci). Retrieved 2022-12-01.
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