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Halloumi

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Halloumi
obere ụdị nkechiiz ewu Dezie
mba osiEgypt Dezie
Ihe ejị mee yagoat milk, ńnú, rennet Dezie

 

Halloumi ma ọ bụ haloumi [note 1] [note 2] bụ chiiz sitere na Saịprọs . [1] A na-eme ya site na ngwakọta nke mmiri ara ewu na atụrụ, na mgbe ụfọdụkwa mmiri ara ehi . [2] [3] [4] A na-akọwa udidi ya dị ka squeaky. [5] Ọ nwere ebe mgbaze dị elu yana yabụ enwere ike ịme ya ngwa ngwa ma ọ bụ sie ya, ihe onwunwe na-eme ka ọ bụrụ ihe nnọchi anụ ewu ewu. A na-eji Rennet (nke na-abụkarị onye anaghị eri anụ ma ọ bụ microbial) na- ebelata mmiri ara ehi na mmepụta halloumi, [6] n'agbanyeghị na ọ dịghị nje bacteria na-emepụta acid na-eji na nkwadebe ya. [7]

THalloumi na-ewu ewu n'akụkụ ọwụwa anyanwụ Mediterranean . [8] [9] Ka ọ na-erule afọ 2013, ọchịchọ dị na United Kingdom karịrị nke ahụ na mba Europe ọ bụla ma e wezụga Saịprọs. [10]

Ni Orilẹ Amẹrika, Halloumi jẹ aami-iṣowo ti a forukọsilẹ ti ijọba Cyprus, lakoko ti o wa ni UK o jẹ ohun ini nipasẹ Foundation fun Idaabobo ti Warankasi Ibile ti Cyprus ti a npè ni Halloumi.[1] O tun jẹ aabo bi itọkasi agbegbe ni EU, gẹgẹbi Apẹrẹ Idabobo ti Oti (PDO), eyiti o tumọ si laarin EU nikan awọn ọja ti a ṣe ni awọn apakan kan ti Cyprus ni a le pe ni “halloumi”.[2][3] Idaabobo PDO fun Halloumi jẹ idaduro pupọ nipasẹ awọn aiyede laarin awọn agbe ti ẹran-ọsin, agutan, ati ewurẹ nipa ifisi ti wara malu, ati (ti o ba jẹ wara malu) ipin rẹ.[11][12]

Etymology

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Aha bekee halloumi sitere na Greek Modern [ xaˈlumi ] khalloúmi, si Saịprọt Maronite Arabic xallúm [13] [14] n'ikpeazụ sitere na Arabic nke Egypt ḥallūm ar . [13] [14]

Okwu Arabic nke Egypt bụ n'onwe ya okwu mbinye ego sitere na Coptic  halōm ( Sahidic ) na  alōm ( Bohairic ), a na-eji ya eme chiiz riri na Egypt ochie . [15] [16] O yikarịrị ka aha chiiz ahụ laghachiri n'okwu Demotic ḥlm ' nke e depụtara n'ihe odide na ostraca sitere n'Ijipt Rom nke narị afọ nke abụọ . [17]

Cypriot Turkish aha hellim na-enweta site na isi iyi a, dị ka aha dị iche iche nke Ijipt oge a cheese hâlûmi . [15]

Akụkọ ihe mere eme

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Chiiz halloumi e ghere eghe

A na-achọta ntụziaka maka ịkwalite ḥalūm ( ' ) site na brining n'akwụkwọ nri ndị Ijipt nke narị afọ nke 14 كنز الفوائد في تنويع الموائد ( Kanz al-Fawāʾid fī Tanwīʿ al-Mawāʾid ). [18]

Nkọwa ndị mbụ ama ama na-adị ndụ nke halloumi na Saịprọs bụ ndị ọbịa Ịtali na Saịprọs dere na etiti narị afọ nke 16, ebe a na-ekwukarị na ọ malitere. [8] Otú ọ dị, ajụjụ banyere ma a mụrụ ntụziaka maka halloumi quintessential na Saịprọs wee gaa Lebanọn na ndị ọzọ nke Levant, ma ọ bụ na usoro ndị bụ isi nke ime cheese nke na-eguzogide agbaze sitere n'oge n'akụkụ dị iche iche nke ọwụwa anyanwụ Mediterranean- ma ọ bụ ha abụọ-enweghị azịza doro anya. [19] [20] [21]

Ntụaka

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  1. ↑ Halloumi now registered as a Protected Designation of Origin (en). European Commission. Archived from the original on 2023-04-21.
  2. ↑ Cyprus - Cultural life - Daily life and social customs - halloumi cheese.. www.britannica.com. Retrieved on 2009-06-16. “Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece — but some dishes, such as the island's halloumi cheese…are purely Cypriot.”
  3. ↑ Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. ISBN 0-415-02647-4. “Haloumi, or halumi, is a mild salty Cypriot cheese made from goats', ewes,' or cows' milk.” 
  4. ↑ (2005) in Dew, Philip: Doing Business with the Republic of Cyprus. GMB Publishing Ltd. ISBN 1-905050-54-2. “Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name” 
  5. ↑ Why does halloumi, but not other cheese, "squeak" against your teeth? (en-US). New Scientist. Retrieved on 2021-12-15.
  6. ↑ Lazarou. Χαλλούμι (el). foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Archived from the original on 13 September 2019. Retrieved on 30 November 2015.
  7. ↑ Charles O'Connor. Traditional Cheesemaking Manual. International Livestock Centre for Africa. 
  8. ↑ 8.0 8.1 Robinson, R. K. – Tamime, A. Y. (1991). Feta and Related Cheeses. Woodhead Publishing. ISBN 1-85573-278-5. “Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture. In Australia, it is coated with a greek yogurt.”  Kpọpụta njehie: Invalid <ref> tag; name "Robinson, R. K. – Tamime, A. Y. 1991 144" defined multiple times with different content
  9. ↑ Allen, Gary J. (2007). The herbalist in the kitchen. University of Illinois Press. ISBN 978-0-252-03162-5. “Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Cyprus containing chopped mint.” 
  10. ↑ Cooke. "How halloumi took over the UK", BBC News, 22 September 2013. Retrieved on 2013-09-23.
  11. ↑ "Application for the name 'halloumi' to go to EU in early 2007". Cyprus Mail. September 2, 2006. Archived copy. Archived from the original on 2007-09-30. Retrieved on 2006-12-05.
  12. ↑ Saoulli. "Halloumi bickering threatens EU application", Cyprus Mail, March 3, 2007. Retrieved on 2007-03-04.
  13. ↑ 13.0 13.1 Company. The American Heritage Dictionary entry: halloumi. ahdictionary.com. Retrieved on 2018-10-25.
  14. ↑ 14.0 14.1 Borg (2004). A Comparative Glossary of Cypriot Maronite Arabic (Arabic-English): With an Introductory Essay. Brill, 11,209–210. ISBN 978-90-04-13198-9. 
  15. ↑ 15.0 15.1 Otter (25 October 2016). in Donnelly: The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0-19-933089-8.  Kpọpụta njehie: Invalid <ref> tag; name "Otter 2016" defined multiple times with different content
  16. ↑ Davidson (21 August 2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-104072-6. 
  17. ↑ Johnson. Chicago Demotic Dictionary - Ḥ.
  18. ↑ Nasrallah (9 November 2017). Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary. Brill. ISBN 978-90-04-34991-9. 
  19. ↑ Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named papademas
  20. ↑ Welz (2017). in May: Taste, power, tradition: geographical indications as cultural property, Göttingen studies in cultural property. Göttingen, Niedersachs: Universitätsverlag Göttingen, 25. ISBN 978-3-86395-208-2. 
  21. ↑ Welz (1 September 2015). European Products: Making and Unmaking Heritage in Cyprus. Berghahn Books, 93–110. ISBN 978-1-78238-823-4. 
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