Harissa

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Harissa in a jar (vertical).jpg

Harissa (Arabic: harīsa, site na Maghrebi Arabic) bụ ihe na-ekpo ọkụ na-ekwo ekwo, nke a mụrụ na Maghreb. Ihe ndị bụ isi na-eme ya bụ ose na-acha ọbara ọbara, ose Baklouti, ihe na-esi ísì ụtọ na ahịhịa dị ka galik paste, mkpụrụ caraway, mkpụrụ coriander, cumin na mmanụ oliv iji buru ụdị mmanụ na-agbaze.[1] A na-emekwa Rose harissa, nke e ji okooko osisi rose mee.[2]

Okwu mmalite[dezie | dezie ebe o si]

Dị ka a na-emepụta harissa site na ịkụ chilis, okwu ahụ sitere na ngwaa Arabic, 'harasa' (Arabic) nke pụtara 'ịkụ' ma ọ bụ 'ịkpochapụ.'[3]

Akụkọ ihe mere eme[dezie | dezie ebe o si]

Dị ka ọ dị na nri ndị Europe, a na-ebubata ose chili na nri Maghrebian site na mgbanwe Columbian, ikekwe n'oge ndị Spain bi na Tunisia n'etiti afọ 1535 na 1574.[4][5]

Algeria[dezie | dezie ebe o si]

Na Algeria, a na-agbakwunye harissa na ofe, stews, na couscous.[6] A pụkwara iji Harissa paste mee ihe dị ka ihe na-agbanye anụ ma ọ bụ eggplants.[7][8] Onye ọzọ dị mkpa na-emepụta ihe bụ mpaghara Annaba nke Algeria, nke bụkwa onye na-azụ ahịa dị mkpa.[9][10] Dị ka onye edemede akwụkwọ nri Martha Rose Shulman si kwuo, harissa e mepụtara n'oge gara aga na-atọ ụtọ dị iche na nke a na-enye na ụlọ oriri na ọṅụṅụ ndị Tunisia na ndị mba ọzọ.

Mba Tunisia[dezie | dezie ebe o si]

Ntụziaka maka harissa dịgasị iche dabere na ezinụlọ na mpaghara. Mgbanwe nwere ike ịgụnye mgbakwunye nke yabasị na-agba ụka ma ọ bụ mmiri oroma. A na-ere harissa a kwadebere n'ime ite, ite, karama na tubes. A na-akọwa Harissa mgbe ụfọdụ dị ka "ihe na-esi ísì ụtọ nke Tunisia", ọbụnakwa "ihe na'isi ụtọ nke Tunisia ", ma ọ bụ ma ọ dịkarịa ala dị ka "akara nke nri azụ na anụ nke Tunisia".[11][12][13] Na Tunisia, a na-eji harissa eme ihe dị ka ihe na anụ (anụ ọkụkọ, anụ ehi, ewu, ma ọ bụ nwa atụrụ) ma ọ bụ nri azụ̀ na akwụkwọ nri, yana dị ka ihe oriri maka couscous. A na-ejikwa ya maka lablabi, ofe chickpea, na fricasse.

Tunisia bụ nnukwu onye na-ebupụ harissa a kwadebere. N'afọ 2006, mmepụta nke harissa na Tunisia bụ tọn 22,000, na-etinye ihe dị ka tọn 40,000 nke ose.[14] A na-ejikarị chilis a na-akụ gburugburu Nabeul na Gabès eme harissa nke Tunisia, nke dịtụ nro, na-enweta 4,000 o5,000 na Scoville scale.[15]

Morocco[dezie | dezie ebe o si]

Nri Moroccan ejirila harissa, na-eji ya dị ka ihe na-esi ísì ụtọ maka tagines, ma ọ bụ mgbe ụfọdụ na-agwakọta ya na efere.

Israel[dezie | dezie ebe o si]

N'Izrel, harissa bụ ihe a na-ahụkarị maka sabich[16] na shawarma.

Akụrụngwa[dezie | dezie ebe o si]

Filfel chuma (Hibru), nke a na-akpọkwa pilpelshuma, nke pụtara "pepper garlic", bụ ụdị chili nke nri ndị Juu nke Libya nke yiri harissa. Ọ sitere na nri ndị Libya, [ọnọdụ na achọ] ebe a maara ya dị ka maseer (Arabic: ma ọ bụ مسّير حار mseyer).[17][18] A makwaara ya site na aha ndị ọzọ dịka filfil mukhalal (فلفل__wol____wol____wol__) na filfil makbos (فلفڵ مكبوس).[19] A na-eme ya site na ose na-atọ ụtọ na nke na-ekpo ọkụ na galik a pịrị apị. A na-agbakwunye ihe ndị ọzọ, dị ka mkpụrụ osisi, cumin, mmiri , oroma na nnu mgbe ụfọdụ.[20]

Ọ na-eje ozi dị ka ihe na-esi ísì ụtọ na dị ka ihe dị na nri dịka salad, anụ, azụ, mkpọ ọka, na osikapa, na nri àkwá dịka shakshouka.

Hụkwa[dezie | dezie ebe o si]

  • Zhug
  • Muhammara
  • Ajika
  • Chermoula
  • Tebụl
  • Gochujang
  • Eros Pista
  • Biber salçası
  • Ndepụta ofe
  • Nchịkọta

Ebensidee[dezie | dezie ebe o si]

  1. @NatGeoUK (2019-08-16). Breaking bread: coastal cuisine and family feasts in Tunisia (en-gb). National Geographic. Retrieved on 2021-01-05.
  2. Pip Sloan (1 October 2019). Six of the best harissa pastes, tried and tested. Archived from the original on 2022-01-12.
  3. Jose (2016-07-22). The Story of Harissa (en-US). Belazu Ingredient Company. Retrieved on 2021-02-08.
  4. Morse (1998). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. ISBN 978-0-8118-1503-1. 
  5. 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. 
  6. Sari Edelstein (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. ISBN 978-1-4496-5968-4. 
  7. Fayed. Flank Steak with Harissa. About.com. Archived from the original on 2009-06-08. Retrieved on 2009-08-02.]
  8. Baby Eggplant with Harissa and Mint. Ashbury's Aubergines. Retrieved on 2009-08-02.
  9. Oxford Business Group (2008). The Report: Algeria 2008. Oxford Business Group. ISBN 978-1-902339-09-2. 
  10. Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37626-9. 
  11. Linda Civitello (2011). Cuisine and Culture: A History of Food and People. John Wiley & Sons. ISBN 978-1-118-09875-2. 
  12. Jessica B. Harris (1998). The Africa Cookbook: Tastes of a Continent. Simon and Schuster. ISBN 978-0-684-80275-6. 
  13. Marshall Cavendish (2006). World and Its Peoples. Marshall Cavendish. ISBN 978-0-7614-7571-2. 
  14. Oxford Business Group. The Report: Tunisia 2008. Oxford Business Group. ISBN 978-1-902339-93-1. 
  15. Donna Wheeler (2010). Tunisia. Lonely Planet. ISBN 978-1-74179-001-6. 
  16. Jane Hughes (2013). The Adventurous Vegetarian: Around the World in 30 Meals. New Internationalist Publications, Limited. ISBN 978-1-78026-124-9. 
  17. How to make Libyan maseer
  18. North African hot recipes
  19. How to prepare mseyer in the Libyan cuisine
  20. Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named gur