Harissa

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

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

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

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

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

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

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

Akụrụngwa

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

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

Ebensidee

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

[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. Archived from the original on 2021-02-09. Retrieved on 2021-02-08.

[Morse-4] Morse (1998). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. ISBN 978-0-8118-1503-1.

[Marks2008-5] 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.

[Edelstein2010-6] 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.

[Group2008-9] Oxford Business Group (2008). The Report: Algeria 2008. Oxford Business Group. ISBN 978-1-902339-09-2.

[Albala2011-10] Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. ISBN 978-0-313-37626-9.

[Civitello2011-11] Linda Civitello (2011). Cuisine and Culture: A History of Food and People. John Wiley & Sons. ISBN 978-1-118-09875-2.

[Harris1998-12] Jessica B. Harris (1998). The Africa Cookbook: Tastes of a Continent. Simon and Schuster. ISBN 978-0-684-80275-6.

[Cavendish2006-13] 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.

[WheelerClammer2010-15] Donna Wheeler (2010). Tunisia. Lonely Planet. ISBN 978-1-74179-001-6.

[Hughes2013-16] Jane Hughes (2013). The Adventurous Vegetarian: Around the World in 30 Meals. New Internationalist Publications, Limited. ISBN 978-1-78026-124-9.

[ynet-17] How to make Libyan maseer

[alwasat-18] North African hot recipes

[fatakat-19] How to prepare mseyer in the Libyan cuisine

[gur-20] Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named gur

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