Bissara

Obere ụdị nke	dish, ofe
Mba osi	Ijipùtù Ọkpụ, Egypt
Ihe ejị mee ya	Vicia faba, Allium cepa, Petroselinum crispum, Anethum graveolens

Bissara, bessara, besarah, bayssara, bayssar na tamarakt ( Arabic ) bụ efere na nri ndị Ijipt na nri Moroccan . Nri ahụ nwere agwa fava gbawara agbawa, eyịm, galik, herbs na-esi ísì ụtọ na ngwa nri. A na-eji nwayọ sie ihe niile na-esi nri wee jikọta ọnụ iji nweta mmịnye ude na-esi ísì ụtọ ma ọ bụ efere akụkụ.

N'ime nri ndị Juu oge ochie, a na-eri nri yiri nke ahụ, nke a maara dị ka " mikpah ful " n'akwụkwọ ndị rabaị . ^[1]

Etymology

Ndị ọkọ akụkọ ihe mere eme nri kwenyere na aha Bissara sitere na okwu Hieroglyphic nke Egypt oge ochie "Bisourou" (ma ọ bụ bissouro), nke pụtara "agwa esichara".

Nkwadebe

Bissara na-eji agwa sara mbara chara acha dị ka ihe bụ isi. Ihe ndị ọzọ gụnyere galik, mmanụ oliv, ihe ọṅụṅụ lemon, ose na-acha uhie uhie, cumin, na nnu. A na-eji peas gbawara agbawa ma ọ bụ chickpeas akwadebe Bissara mgbe ụfọdụ.

Nri Ijipt

N'Ijipt, a na-eri bissara nanị dị ka ntinye maka achịcha, a na-enyekwa ya maka nri ụtụtụ, dị ka meze, ma ọ bụ adịkarịghị, maka nri ehihie ma ọ bụ nri abalị. Bissara Ijipt na-agụnye herbs ma ọ bụ akwụkwọ ndụ akwụkwọ ndụ, ose na-ekpo ọkụ, ihe ọṅụṅụ lemon, na yabasị mgbe ụfọdụ. ^[2] Ọ bụ omenala nri onye ọrụ ugbo, ^[2] n'agbanyeghị na ọ na-ewu ewu na Egypt mepere emepe kemgbe 2011 n'ihi na ọ dị mma karịa ndị otu obodo mepere emepe, ihe nrite zuru oke . ^[3] Ọ na-adịkarị ọnụ ala, a kọwakwara ya dị ka nri ndị ogbenye .

N'Ijipt, bissara na-agụnyekwa ahịhịa ma ọ bụ akwụkwọ ndụ akwụkwọ ndụ-karịsịa pasili, mint, dil, akwụkwọ nri, ma ọ bụ molokhiya, ọ bụ ezie na ndị Ijipt si mba ọzọ na-agbakwụnye na Palestine - a na-erikwa ya na achịcha dị ka ntinye. ^[2] ^[4]

Nri Moroccan

Na Morocco, bissara na-ewu ewu n'oge ọnwa oyi nke afọ, a pụkwara ịhụ ya n'ámá obodo na ụzọ dị iche iche. ^[5] ^[6] A na-etinyekarị ya na efere na-emighị emi ma ọ bụ efere ofe, ma tinye ya na mmanụ oliv, paprika, na cumin. A na-eri achịcha mgbe ụfọdụ n'ime efere ahụ, a na-etinyekwa ihe ọṅụṅụ lemon mgbe ụfọdụ ka ọ bụrụ n'elu.

Nri ndị yiri ya

Tova Dickstein, onye ọkachamara na nri oge ochie, jikọtara nri ndị Juu oge ochie a maara dị ka mikpah ma ọ bụ mikpah ful, nke a kpọtụrụ aha ọtụtụ ugboro na akwụkwọ ndị rabaị, na bissara nke oge a. Akwụkwọ ochie na-akọwa ya dị ka mkpuru e ji agwa fava, galik, mint, na mmanụ oliv mee. N'ihi na ọ na-apụta ugboro ugboro na Mishnah, nke gụnyekwara iwu halak nke na-ekwu na a pụrụ ịhapụ sukkah naanị n'oge mmiri ozuzo ozugbo mikpa ahụ dị mmiri ma na-esi ísì, ọ kpọrọ ya " nri mba " nke ndị Izrel oge ochie. ^[1]

Hụkwa

Ihe nrite zuru oke

Ndepụta ofe agwa
Ndepụta ofe

Ntụaka

1 2 Dickstein, Tova (2021). The Taste of Ancient Israel: Tales of Food and Recipes from the Land of Israel (in Hebrew). Israel: Ofir Bikkurim. pp. 86–88.
1 2 3 كريم, محمد (2015-11-08). "البصارة... وجبة الشتاء الزهيدة". العربي (in Asụsụ Arabiikị). Retrieved 2018-05-14.
↑ El-Wardani, Lina (2010-05-05). "An Ancient Diet". Retrieved 2018-05-14.
↑ Yasmine (March 17, 2016). "Classic Egyptian Bessara". Cairo Cooking. Retrieved 2018-05-14.
↑ "Bissara, le plat chaud anti-froid". www.babmagazine.ma. Archived from the original on 2021-12-27. Retrieved 2021-12-27.
↑ Rosa., Amar (2 November 2017). Cuisine juive marocaine: la cuisine de Rosa. Editions Gisserot. ISBN 978-2-7558-0763-9. OCLC 1013172477.
Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.
Kitchen, M.B.T. (2010). World Kitchen Morocco. Murdoch Books. p. pt42. ISBN 978-1-74266-500-9. (subscription required)
Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.
"The spice of life in magical Marrakesh..." Independent.ie. June 28, 2014. Retrieved September 6, 2016.
Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.
Good Eating's Global Dining in Chicago: Where to Find the City's Best International, Ethnic, and Exotic Restaurants. Agate Publishing, Incorporated. 2013. p. 71. ISBN 978-1-57284-443-8. Retrieved September 6, 2016.
Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. p. 103. ISBN 978-0-307-81612-2.
Honnor, J. (2012). Morocco Footprint Handbook. Footprint Handbooks. Footprint. p. 24. ISBN 978-1-907263-31-6. Retrieved September 6, 2016.
Hal, F.; Hamon, J.; Barbey, B. (2013). Authentic Recipes from Morocco. Tuttle Publishing. p. 47. ISBN 978-1-4629-0540-9.
Engineers, N.B.C. (2006). The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition: With Cultivation, Processing & Uses. Asia Pacific Business Press. p. 61. ISBN 978-81-7833-038-9.

Kpọpụta njehie: <ref> tag with name "Weiss Chirichigno 2007" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Kitchen 2010" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Valenta 2016" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Independent.ie 2014" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Morse 1998 p. 63" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Staff 2013" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Jaffrey 2014" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Honnor 2012" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Hal Hamon Barbey 2013" defined in <references> is not used in prior text.
Kpọpụta njehie: <ref> tag with name "Engineers 2006" defined in <references> is not used in prior text.

Njikọ mpụga

[:0-1] 1 2 Dickstein, Tova (2021). The Taste of Ancient Israel: Tales of Food and Recipes from the Land of Israel (in Hebrew). Israel: Ofir Bikkurim. pp. 86–88.

[Arabi-2] 1 2 3 كريم, محمد (2015-11-08). "البصارة... وجبة الشتاء الزهيدة". العربي (in Asụsụ Arabiikị). Retrieved 2018-05-14.

[Lina-3] El-Wardani, Lina (2010-05-05). "An Ancient Diet". Retrieved 2018-05-14.

[Yasmine-4] Yasmine (March 17, 2016). "Classic Egyptian Bessara". Cairo Cooking. Retrieved 2018-05-14.

[5] "Bissara, le plat chaud anti-froid". www.babmagazine.ma. Archived from the original on 2021-12-27. Retrieved 2021-12-27.

[6] Rosa., Amar (2 November 2017). Cuisine juive marocaine: la cuisine de Rosa. Editions Gisserot. ISBN 978-2-7558-0763-9. OCLC 1013172477.

[Weiss_Chirichigno_2007-7] Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.

[Kitchen_2010-8] Kitchen, M.B.T. (2010). World Kitchen Morocco. Murdoch Books. p. pt42. ISBN 978-1-74266-500-9. (subscription required)

[Valenta_2016-9] Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.

[Independent.ie_2014-10] "The spice of life in magical Marrakesh..." Independent.ie. June 28, 2014. Retrieved September 6, 2016.

[Morse_1998_p._63-11] Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.

[Staff_2013-12] Good Eating's Global Dining in Chicago: Where to Find the City's Best International, Ethnic, and Exotic Restaurants. Agate Publishing, Incorporated. 2013. p. 71. ISBN 978-1-57284-443-8. Retrieved September 6, 2016.

[Jaffrey_2014-13] Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. p. 103. ISBN 978-0-307-81612-2.

[Honnor_2012-14] Honnor, J. (2012). Morocco Footprint Handbook. Footprint Handbooks. Footprint. p. 24. ISBN 978-1-907263-31-6. Retrieved September 6, 2016.

[Hal_Hamon_Barbey_2013-15] Hal, F.; Hamon, J.; Barbey, B. (2013). Authentic Recipes from Morocco. Tuttle Publishing. p. 47. ISBN 978-1-4629-0540-9.

[Engineers_2006-16] Engineers, N.B.C. (2006). The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition: With Cultivation, Processing & Uses. Asia Pacific Business Press. p. 61. ISBN 978-81-7833-038-9.

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