Nri Maghrebi

Maghrebi cuisine

regional cuisine
obere ụdị nke	Nri Afrika, North African cuisine

Nri Maghreb bụ isi nri nke mpaghara Maghreb, akụkụ ugwu ọdịda anyanwụ nke Africa n'akụkụ oke osimiri Mediterenian, nke mejupụtara mba Algeria, Libya, Mauritania, Morocco na Tunisia . Nri a ma ama na mpaghara ahụ gụnyere couscous, pastilla, tajine na shakshouka .

Mmalite

Maghreb

Nri nke Maghreb, mpaghara ọdịda anyanwụ nke North Africa, gụnyere nke Algeria, Morocco, Tunisia na Libya, sitere na ngwakọta nke nri Arabian, Berber na Mediterranean, nwere mmetụta akụkọ ihe mere eme sitere na Ottoman na nri ndị Europe . ^[1] ^[2] ^[3] Nri nke Algeria, Tunisia na Libya na Morocco metụtakwara nri French na Italian n'otu n'otu.

Nri

Na nri Maghrebi, nri ndị a na-ahụkarị bụ ọka wit (maka achịcha khobz ^[4] na couscous ^[5] ), ^[6] azụ, nri mmiri, ewu, nwa atụrụ, ^[7] beef, ^[7] ụbọchị, almọnd., olive na akwụkwọ nri na mkpụrụ osisi dị iche iche.

N'ihi na mpaghara ahụ bụ ndị Alakụba, a na-erikarị anụ halal . Ọtụtụ efere na-esi ísì ụtọ.

Ojiji nke mkpo, mkpụrụ, mkpụrụ osisi na ngwa nri bụ ihe a ma ama. lemon chekwara nnu ( l'hamd mrakad ) na ihe a na-akpọ "mmanụ gwọchara" oliv bụ ihe pụrụ iche nke nri. ^[6]

Nri Maghrebi a kacha mara amara na mba ofesi bụ couscous, ^[8] nke sitere na ọka wit semolina . Tajine, ihe eji esi nri nke ụrọ, bụkwa ihe na-emekarị na mpaghara a, ọ bụ ezie na efere na ụzọ nkwadebe dịgasị iche iche. Dịka ọmụmaatụ, tajine na Tunisia bụ nri quiche na-esi nri, ^[9] ebe na Morocco ọ bụ stew na-esi ngwa ngwa. ^[10] Pastilla bụkwa nri Andalusian dị mkpa nke mpaghara ahụ. ^[11]

Ngwa nri

Ngwa ndị a na-achọta na nri mpaghara a bụ ginger, allspice, caraway, saffron, paprika, cloves, cumin, coriander, cayenne ose na turmeric . ^[12] Pepemint ọhụrụ, pasili, ma ọ bụ coriander na-adịkarịkarị. A na-ejikarị ihe ndị dị ka ras el hanout, baharat, na chili pastes dị ka harissa (karịsịa na Tunisia ) na-ejikarị eme ihe.

Ụlọ ihe onyonyo

Couscous na akwụkwọ nri, tinye ya na tfaya na almọnd toachara
Brik na akwa, tuna, yabasị na pasili
Méchoui, aturu zuru ezu, asusa ya ọnu-miri
Shakshouka na akwa
Pastilla na anụ
Achịcha, sie ụzọ omenala
Moroccan tajine na achịcha na mint tii
Ghoriba

Hụkwa

Ndepụta nri ndị Africa
Ndepụta nri ndị Africa

Ntụaka

↑ Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named ocf-algeria
↑ Szabo (2013-01-01). Pairing Food and Wine For Dummies (in en). John Wiley & Sons, 302. ISBN 978-1-118-39957-6. “The cuisine of North Africa, including Morocco, Egypt, Algeria, and Tunisia, blends Arabian influence with the traditional regional Berber cuisine, the original inhabitants of North Africa west of the Nile. This area also had many influences from various Mediterranean invaders and European traders and travelers, evident through various ingredients and cooking methods still in use today.”
↑ Silverwood (2016-09-09). Takeaway Heritage: True Stories from Kebab Shops and Restaurants (in en). Refugee Radio. ISBN 978-0-9929374-2-3. “Maghreb cuisine is a mixture of Mediterranean, Arab and Berber traditions with a range of historical influences from European colonialism and Ottoman expansion.”
↑ Qarooni (1996). Flat Bread Technology. Springer, 84–. ISBN 978-0-412-08111-8.
↑ Smith (2013). The Oxford Encyclopedia of Food and Drink in America. Oxford University Press, 567–. ISBN 978-0-19-973496-2.
↑ ^6.0 ^6.1 MacVeigh (2008). International Cuisine. Cengage Learning, 273–. ISBN 1-111-79970-9. Kpọpụta njehie: Invalid <ref> tag; name "MacVeigh" defined multiple times with different content
↑ ^7.0 ^7.1 Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named Jamaica Observer
↑ Cheshes (12 November 2012). Couscous Royale. Saveur. Retrieved on 3 October 2016. “North Africa's best-known dish has become one of the most widely consumed foods in France. These days, even ordinary neighborhood bistros often feature a couscous special one day of the week.”
↑ Tunisian Tagine. BBC. Retrieved on 3 October 2016.
↑ Cloake (13 March 2013). How to make the perfect chicken tagine. The Guardian. Retrieved on 3 October 2016. “Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine?”
↑ Best. Chicken & almond pastillas. BBC. Retrieved on 3 October 2016.
↑ Winget. Cooking the North African Way.

Njikọ mpụga

Templeeti:Cuisine of Africa

[ocf-algeria-1] Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named ocf-algeria

[2] Szabo (2013-01-01). Pairing Food and Wine For Dummies (in en). John Wiley & Sons, 302. ISBN 978-1-118-39957-6. “The cuisine of North Africa, including Morocco, Egypt, Algeria, and Tunisia, blends Arabian influence with the traditional regional Berber cuisine, the original inhabitants of North Africa west of the Nile. This area also had many influences from various Mediterranean invaders and European traders and travelers, evident through various ingredients and cooking methods still in use today.”

[3] Silverwood (2016-09-09). Takeaway Heritage: True Stories from Kebab Shops and Restaurants (in en). Refugee Radio. ISBN 978-0-9929374-2-3. “Maghreb cuisine is a mixture of Mediterranean, Arab and Berber traditions with a range of historical influences from European colonialism and Ottoman expansion.”

[4] Qarooni (1996). Flat Bread Technology. Springer, 84–. ISBN 978-0-412-08111-8.

[5] Smith (2013). The Oxford Encyclopedia of Food and Drink in America. Oxford University Press, 567–. ISBN 978-0-19-973496-2.

[MacVeigh-6] 6.0 ^6.1 MacVeigh (2008). International Cuisine. Cengage Learning, 273–. ISBN 1-111-79970-9. Kpọpụta njehie: Invalid <ref> tag; name "MacVeigh" defined multiple times with different content

[Jamaica_Observer-7] 7.0 ^7.1 Kpọpụta njehie: Invalid <ref> tag; no text was provided for refs named Jamaica Observer

[8] Cheshes (12 November 2012). Couscous Royale. Saveur. Retrieved on 3 October 2016. “North Africa's best-known dish has become one of the most widely consumed foods in France. These days, even ordinary neighborhood bistros often feature a couscous special one day of the week.”

[9] Tunisian Tagine. BBC. Retrieved on 3 October 2016.

[10] Cloake (13 March 2013). How to make the perfect chicken tagine. The Guardian. Retrieved on 3 October 2016. “Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine?”

[11] Best. Chicken & almond pastillas. BBC. Retrieved on 3 October 2016.

[12] Winget. Cooking the North African Way.

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