Wikipedia

Couscous

Couscous Abinci ne na gargajiya na Arewacin Afirka[1][2] of small[lower-alpha 1] steamed granules na birgima semolina[3] wanda ake yawan cin abinci tare da stew cokali a sama. Lu'u-lu'u gero, dawa, bulgur, da sauran hatsi a wasu lokuta ana dafa su ta irin wannan hanya a wasu yankuna, kuma abincin da ake samu a wasu lokuta ana kiransa couscous.[4]:18[5]

Couscous
convenience food (en) Fassara, flour-based food (en) Fassara da staple food (en) Fassara
Kayan haɗi wheat (en) Fassara
kayan miya
nama
Kayan haɗi wheat (en) Fassara
Tarihi
Asali Aljeriya, Tunisiya, Libya, Nepal, Muritaniya da Maghreb (en) Fassara
Couscous
convenience food (en) Fassara, flour-based food (en) Fassara da staple food (en) Fassara
Moroccan cuscus, from Casablanca, September 2018.jpg
Couscous served with vegetables and chickpeas
Kayan haɗi wheat (en) Fassara
kayan miya
nama
Kayan haɗi wheat (en) Fassara
Tarihi
Asali Aljeriya, Tunisiya, Libya, Nepal, Muritaniya da Maghreb (en) Fassara

Couscous abinci ne na musamman a duk Abincin Maghrebi na Aljeriya, Tunisiya, Mauritania, Morocco, da Libya.::250 An haɗa shi cikin abincin Faransanci da na Turai a farkon karni na ashirin, ta hanyar mulkin mallaka na Faransa da Pieds-Noirs na Aljeriya. [6][7][8][9]

A cikin 2020, an kara couscous a cikin jerin abubuwan al'adu na UNESCO. [10]

Magana

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Kalmar "couscous" (a madadin cuscus ko kuskus) an fara lura da ita ne a farkon karni na 17 Faransanci, daga Larabci kuskus, daga kaskasa 'to pound', kuma mai yiwuwa asalin Berber ne.[11][12] Kalmar "Central" an tabbatar da ita a cikin yarukan Berber daban-daban kamar Kabyle da Rifain, yayin da yarukan Saharan Berber kamar Tuareg da Ghadames suna da wani nau'i daban-daban, কেisu. Wannan yaduwar yanki na kalmar yana nuna asalin Berber na gida, yana ba da ƙarin tallafi ga yiwuwar tushen Berber kamar yadda masanin harshe na Algeria Salem Chaker ya ba da shawara.

Tushen Berber *KS yana nufin "wanda aka kafa da kyau, an mirgine shi da kyau, ya zagaye. " [13] Sunaye da yawa da furcin couscous sun wanzu a duniya. :919

Tarihi

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Aljeriya couscous daga Kabylia .

Ba a san lokacin da couscous ya samo asali ba. Masanin tarihin abinci Lucie Bolens ya yi imanin cewa couscous ya samo asali ne dubban shekaru da suka gabata, a lokacin mulkin Masinissa a tsohuwar masarautar Numidia a Aljeriya ta yanzu.[14] An gano alamun tasoshin dafa abinci masu kama da couscoussiers a cikin kaburbura daga karni na 3 BC, daga lokacin sarakunan Berber na Numidia, a birnin Tiaret, Aljeriya. An samo Couscoussiers tun daga karni na 12 a cikin rushewar Igiliz, wanda ke cikin kwarin Sous na Maroko.[15]

A cewar marubucin abinci Charles Perry, couscous ya samo asali ne daga Berbers na Aljeriya da Maroko tsakanin ƙarshen Daular Zirid ta ƙarni na 11, Aljeriya ta zamani, da kuma tasowa na Almohad Caliphate na ƙarni na 13.[16] Masanin tarihi Hady Idris ya lura cewa an tabbatar da couscous a lokacin Daular Hafsid, amma ba daular Zirid ba.[16]

A cikin karni na 12, masu dafa abinci na Maghrebi suna shirya jita-jita na hatsi mara ƙwayoyin ƙwayoyin cuta ta hanyar girgiza gari tare da ruwa don ƙirƙirar haske, ƙwallo na zagaye na gurasar da za a iya tururi.

Masanin tarihi Maxime Rodinson ya sami girke-girke guda uku don couscous daga Littafin dafa abinci na Larabci na karni na 13 Kitab al-Wusla ila al-Habib, wanda marubucin Ayyubid ya rubuta, [16] kuma littafin dafa abinci mai suna Kitab al tabikh da Fadalat al-khiwan na Ibn Razin al-Tujibi suma suna dauke da girke-irke-girki. [17]

An yi imanin cewa Couscous ya bazu tsakanin mazaunan yankin Iberian ta daular Berber na karni na 13, kodayake ba a sake samun shi a cikin abincin gargajiya na Mutanen Espanya ko Portuguese ba. A cikin Trapani na zamani, Sicily, har yanzu ana yin abincin ne ga girke-girke na zamani na marubucin Andalusian Ibn Razin al-Tujibi. Iyalan Ligurian da suka ƙaura daga Tabarka zuwa Sardinia sun kawo tasa tare da su zuwa Carloforte a cikin karni na 18.

An san shi a Faransa tun daga karni na 16, an kawo shi cikin abincin Faransanci a farkon karni na 20 ta hanyar mulkin mallaka na Faransa da Pieds-Noirs.

Shirye-shiryen

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Brown couscous tare da kayan lambu a Tunisia.

Couscous an yi shi ne daga al'ada daga semolina, ɓangaren da ya fi wuya na hatsi na durum (mafi wuya daga dukkan nau'ikan alkama), wanda ke tsayayya da niƙawar dutse. Ana yayyafa semolina da ruwa kuma a mirgine shi da hannayensu don samar da ƙananan pellets, a yayyafa shi da gari mai bushe don kiyaye su rabuwa, sannan a sieved. Duk wani pellets da ya yi ƙanƙanta da ba za a gama shi ba, granules na couscous sun faɗi ta hanyar sieve kuma an sake mirgine su da kuma yayyafa su da busassun semolina kuma an mirgine su cikin pellets. Wannan tsari mai yawa yana ci gaba har sai an kafa dukkan semolina a cikin ƙananan ƙwayoyin cuta. A cikin hanyar gargajiya na shirya couscous, ƙungiyoyin mutane sun taru don yin manyan rukuni a cikin kwanaki da yawa, waɗanda aka bushe su a rana kuma aka yi amfani da su na watanni da yawa. Couscous da aka yi da hannu na iya buƙatar sake ruwa yayin da aka shirya shi; ana samun wannan ta hanyar tsari na danshi da tururi a kan stew har sai couscous ya kai ga hasken da ake so da kuma daidaito mai laushi.

A wasu yankuna, ana yin couscous daga gari ko sha'ir mai laushi ko lu'u-lu'u.

 
kiskas (Faransanci: couscoussier), jirgin ruwa na gargajiya don couscou.

A zamanin yau, ana samar da kayan aiki da yawa, kuma ana sayar da samfurin a duk duniya. Ana iya dafa wannan couscous kafin a dafa shi cikin ruwa ko wani ruwa. Couscous da aka dafa da kyau yana da haske kuma yana da kyau, ba gummy ko gritty ba.

A al'ada, 'yan Arewacin Afirka suna amfani da jirgin ruwa na abinci (wanda ake kira taseksut a cikin Harshen Berber, a كِسْكَاس kiskas a cikin Larabci ko couscoussier a cikin harshen Faransanci). Tushen babban tukunya ne na ƙarfe wanda aka siffanta kamar kwalbar mai, inda ake dafa nama da kayan lambu a matsayin stew. A saman tushe, jirgin ruwa yana zaune inda aka dafa couscous, yana shan dandano daga stew. Rufin jirgin yana da ramuka a gefen sa don haka tururi zai iya tserewa. Hakanan yana yiwuwa a yi amfani da tukunya tare da shigar da tururi. Idan ramukan sun yi yawa, ana iya haɗa jirgin ruwa da rigar cuku.

Couscous da ake siyarwa a mafi yawan shagunan kayan masarufi na Yammaci yawanci ana amfani da shi kuma an bushe shi. Yawanci ana shirya shi ta hanyar ƙara ma'auni 1.5 na ruwan tafasa ko kaya ga kowane ma'aunin couscous sannan a bar shi rufe sosai na kimanin minti biyar. Couscous da aka riga aka yi amfani da shi yana ɗaukar ɗan lokaci kaɗan don shirya fiye da couscous na yau da kullun, mafi yawan busassun pasta, ko busassun hatsi (kamar shinkafa). Ana sayar da kayan lambu da kayan lambobi masu saurin shirya, da kuma nama gabaɗaya, a cikin shagunan kayan masarufi da manyan kantuna na Turai. Ana cinye Couscous a ko'ina a Faransa, inda baƙi na Maghreb suka gabatar da shi [18] kuma ya zama na uku mafi mashahuri a cikin binciken 2011. [19]

Sanarwa

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A watan Disamba na 2020, Aljeriya, Mauritania, Maroko, da Tunisia sun sami amincewar hukuma don ilimin, fasaha, da ayyukan da suka shafi samarwa da amfani da couscous a kan Jerin Wakilan Al'adun Al'adun Dan Adam ta UNESCO. An yaba da hadin gwiwar da kasashe huɗu suka yi a matsayin "misali na hadin gwiwoyi na kasa da kasa".[20][21]

Bambance-bambance na cikin gida

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Maroko couscous tare da tfaya da kaza da aka gasa.

Couscous daidai yana da kimanin 2 mm a diamita, amma kuma akwai nau'ikan da suka fi girma (3 mm) da aka sani da Berkoukes, da kuma nau'ikan ultra-fine (kimanin 1 mm). [16]    A Maroko, Aljeriya, Tunisia, da Libya, galibi ana ba da shi tare da kayan lambu (karoshi, dankali, da turnips) da aka dafa a cikin mai ɗanɗano ko mai laushi ko stew, yawanci tare da wasu nama (yawanci, kaza, ɗan rago, ko ragon).

 
Couscous tare da kayan lambu, nama, da tfaya.

Aljeriya

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Aljeriya couscous daga Biskra .

Couscous na Aljeriya abinci ne na gargajiya a Aljeriya, kuma yana taka muhimmiyar rawa a al'adun Aljeriya da abinci. Ana yawan ba da shi tare da kayan lambu, nama, ko kifi. A Aljeriya, akwai nau'ikan abinci daban-daban.[16]

Tunisiya

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Kifi mai laushi daga Tunisia.

A Tunisia, couscous yawanci yana da ɗanɗano, ana yin shi da sauce harissa, kuma ana ba da shi tare da kayan lambu da nama, gami da ɗan rago, kifi, abincin teku, naman sa, kuma wani lokacin (a yankunan kudanci) raƙumi. Kifi couscous na musamman ne na Tunisiya kuma ana iya yin shi tare da octopus, squid ko wasu abincin teku a cikin zafi, ja, soya mai ɗanɗano.Hakanan ana iya ba da Couscous a matsayin kayan zaki. Ana kiranta Masfuf. Masfuf kuma na iya ƙunsar ruwan inabi, inabi, ko tsaba na pomegranate.

Libya

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A Libya, ana ba da couscous galibi tare da ɗan rago (amma wani lokacin nama na raƙumi ko, da wuya, naman sa) a Tripoli da sassan yammacin Libya, amma ba a lokacin bukukuwan hukuma ko bukukuwan aure ba. Wata hanyar cin couscous ita ce a matsayin kayan zaki; ana shirya shi da kwanakin, sesame, da zuma mai tsabta kuma ana kiransa maghrood.

Malta

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A Malta, karamin gurasar da ta fi girma fiye da couscous na yau da kullun an san shi da kusksu. Ana amfani dashi akai-akai a cikin tasa mai suna iri ɗaya, wanda ya haɗa da wake mai faɗi (wanda aka sani a cikin Maltese a matsayin ful) da ġbejniet, nau'in cuku na gida.[22]

Mauritania

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A Mauritania, couscous yana amfani da manyan hatsi na alkama (mabroum) kuma yana da duhu fiye da couscoos mai launin rawaya na Morocco. Ana dafa shi tare da ɗan rago, naman sa, ko naman raƙumi tare da kayan lambu, da farko albasa, tumatir, da karoshi, sannan a gauraye shi da sauce kuma a yi shi da ghee, wanda aka sani da dhen.

Irin wannan abinci

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Couscous an yi shi ne daga garin alkama da aka niƙa a cikin ƙwayoyin ƙwayoyin cuta ko lu'ulu'u, yana mai da shi ya bambanta da pasta, har ma da pasta kamar orzo da risoni na irin wannan girman, wanda aka yi shi daga alkama mai ƙasa kuma ko dai an tsara shi ko kuma an fitar da shi. Couscous da pasta suna da irin wannan darajar abinci mai gina jiki, kodayake pasta yawanci ya fi tsabtacewa.[23]

Ana kuma yin jita-jita da yawa a duk duniya daga granules, kamar waɗanda aka mirgine daga gari daga hatsi ko wasu amfanin gona masu tsami

  • Attiéké, abinci mai mahimmanci a Côte d'Ivoire da yankunan da ke kewaye da Afirka ta Yamma, an yi shi ne daga man shanu mai laushi.
  • Cuscuz (ptptMagana ta Portuguese: []) abinci ne mai kama da couscous daga Yankin Arewa maso gabashin Brazil . ptAn yi shi da naman masara kuma an ci nama mai zafi tare da sanyi tare da madara.[24] A cikin jihar São Paulo ana matse cuscuz a cikin wani ƙirar da aka yi wa ado da yankan orange, a cikin wani tasa da ake kira "cuscuz Paulista", bambancin asalin da mazauna yankin suka yi bayan raƙuman ƙaura daga yankin Arewa maso gabas.
  • Dambou abinci ne mai kama da couscous daga Nijar. Ana iya yin shi daga semolina don lokuta na musamman amma galibi ana yin shi da shinkafa, millet, ko wasu hatsi. Ana haɗa ganyen Moringa a al'ada a cikin tasa.[25] A Faransa, an daidaita wannan abincin na Najeriya a matsayin takamaiman bambancin (wanda ake kira couscous aux épinards) na couscoos na Maghreb-syle da aka saba samu a can, sau da yawa ta amfani da spinach a maimakon moringa.[26]
  • Fregula wani nau'in pasta ne daga Sardinia . Ya yi kama da Berkoukes na Arewacin Afirka da Moghrabieh na Gabas ta Tsakiya . Fregula ya zo a cikin girma daban-daban amma yawanci ya ƙunshi gurasar semolina da aka mirgine cikin kwallaye 2-3 mm a diamita kuma an gasa shi a cikin tanda. 
  • Kouskousaki (Κουσκουσάκι (a cikin Girkanci) ko kuskus (a cikin Turkiyya) pasta ne daga Girka da Turkiyya, wanda aka tafasa kuma aka yi amfani da shi tare da cuku da walnuts.[27]
 
Maftoul, nau'in couscous na Palasdinawa wanda aka yi da bulgur.
  • Levant, abincin da aka sani da moghrabieh (wani ma'ana ga yankin Maghreb) yana amfani da wannan garin semolina mai tushe amma an mirgine shi cikin mafi girma (5-6 millimeters (0.20-0.24 in) a diamita) 'perls' don ƙirƙirar abincin da ya shahara a fadin Jordan, Lebanon da Siriya. Ana dafa lu'ulu'u a matsayin wani ɓangare na stew ko kuma a dandana su da cinnamon kuma a ba da su tare da kaza da chickpea.
  • Maftul na Palasdinawa yana amfani da ƙwayoyin da suka fi girma fiye da nau'ikan Arewacin Afirka amma karami fiye da lu'ulu'u na moghrabieh (2-3 millimeters (0.079-0.118 in) a diamita) kuma an yi su da bulgur ko Simolina, ko cakuda duka biyun.[28] Hakanan ana ba da shi tare da naman kaza da kaza. "Maftoul" kalma ce ta Larabci da aka samo daga tushen "fa-ta-la," wanda ke nufin mirgina ko karkatarwa, yana kwatanta hanyar mirgina hannu da aka yi amfani da ita don yin granules.
  • Wusu-Wusu wani couscous ne wanda aka shirya daga fonio a yankin Hausa na Najeriya, Benin, Togo da Ghana .

Abincin da ke da irin wannan sunaye

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Couscous na Isra'ila mai laushi ne kuma ba ya raba manyan sinadaran ko hanyar samarwa tare da couscous.[29]

Duba sauran bayanai

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  • Abinci na Arewacin Afirka: Abinci na Morocco, Abinci na Berber, Abinci ya Aljeriya, Abincin Tunisiya, Abinci ta Libya da Abinci na MasarAbincin Masar
  • Jerin abincin Gabas ta Tsakiya
  • Jerin abincin Afirka
  1. ↑ Usually about 2 millimetres (0.079 in) in diameter, though a finer (1 mm) and larger varieties (3 mm or more) also exist in North Africa.

Manazarta

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  1. ↑ "Couscous". Encyclopedia Britannica. Retrieved May 19, 2022.
  2. ↑ Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (September 2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods (in Turanci). 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. ISSN 2352-6181. S2CID 133982691.
  3. ↑ name="notpasta">Shulman, Martha Rose (23 February 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved May 19, 2022.
  4. ↑ Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Archived from the original (PDF) on 22 August 2019. Retrieved May 19, 2022.
  5. ↑ "The Codex Alimentarius (Codex Standard) (1995)" (PDF). Food and Agriculture Organization of the United Nations. Retrieved May 19, 2022.
  6. ↑ Sainéan, L. (1921). "L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article)". Revue du Seizième siècle. 8 (1/2): 1–41. ISSN 0151-1823. JSTOR 41851648.
  7. ↑ Wagda, Marin (1997). "L'histoire d'une migration culinaire". Hommes & Migrations. 1207 (1): 163–166. doi:10.3406/homig.1997.2982.
  8. ↑ Tabois, Stéphanie (2005). "Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs". Diasporas. Histoire et sociétés. 7 (1): 81–91.
  9. ↑ Albert-Llorca, Marlène (2004). "La mémoire des Pieds-noirs : une transmission impossible ?". Horizons Maghrébins - le droit à la mémoire. 51 (1): 169–176. doi:10.3406/horma.2004.2250.
  10. ↑ "UNESCO adds couscous to list of intangible world heritage". Al Jazeera English (in Turanci). December 16, 2020. Retrieved May 19, 2022.
  11. ↑ name=":0">Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived (PDF) from the original on 2011-08-16.
  12. ↑ name=":3">Empty citation (help)
  13. ↑ Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived (PDF) from the original on 2011-08-16.Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived (PDF) from the original on August 16, 2011.
  14. ↑ name=":1"> (William ed.). Missing or empty |title= (help)
  15. ↑ Fili, Abdallah; Ettahiri, Ahmed Saleh; Van Staëvel, Jean-Pierre; Serrat, Ihssane (2020). "Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc)" [First typological approach to the proto-Almohad pottery of Igiliz (Morocco)]. Bulletin d'Archéologie Marocaine. 25 (25): 101–123. doi:10.34874/IMIST.PRSM/bam-v25.29693. eISSN 2820-6908. ISSN 0068-4015.
  16. ↑ 16.0 16.1 16.2 16.3 16.4 Empty citation (help)Perry, Charles (1990). "Couscous and Its Cousins". In Walker, Harlan (ed.). Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings. Oxford Symposium. pp. 176–178. ISBN 978-0-907325-44-4. Retrieved May 19, 2022.
  17. ↑ (William ed.). Missing or empty |title= (help)de Castro, Teresa (2003). "COUSCOUS". In Katz, Solomon H.; Weaver, William (eds.). Encyclopedia of Food and Culture. Vol. 3. Charles Scribner's Sons. p. 466. ISBN 0-684-80565-0.
  18. ↑ Randall, Colin (31 March 2006). "French abandon traditional cuisine in favour of couscous". The Daily Telegraph. Retrieved May 19, 2022.
  19. ↑ "Magret is the No1 dish for French - Moules-frites and couscous trail duck dish as study looks at what's on people's plates". The Connexion - French News in English. November 30, 2016. Retrieved May 19, 2022.
  20. ↑ "UNESCO - Knowledge, know-how and practices pertaining to the production and consumption of couscous" (in Turanci). UNESCO. December 1, 2020. Retrieved May 19, 2022.
  21. ↑ "Couscous joins UNESCO Intangible Cultural Heritage list". Deutsche Welle (in Turanci). December 17, 2020. Retrieved May 19, 2022.
  22. ↑ "Kusksu - A traditional Maltese soup made with broad beans, peas and giant couscous". A Maltese Mouthful (in Turanci). 2016-01-05. Retrieved 2023-08-26.
  23. ↑ Shulman, Martha Rose (23 February 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved May 19, 2022.Shulman, Martha Rose (February 23, 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved May 19, 2022.
  24. ↑ "Receitas". revistagloborural.globo.com. Archived from the original on January 29, 2008. Retrieved 9 August 2017.
  25. ↑ Collaborative Crop Research Program. "Nutrition for Agriculture: Food Processing 2009-2017" (PDF). The McKnight Foundation. Archived (PDF) from the original on 2020-10-24. Retrieved May 19, 2022.
  26. ↑ "Couscous aux épinards - Dambou (Niger)". Recettes Vegetales. June 18, 2017. Retrieved May 19, 2022.
  27. ↑ (Tatsuya M. ed.). Missing or empty |title= (help)
  28. ↑ Ottolenghi, Yotam (April 26, 2013). "Yotam Ottolenghi's maftoul recipes". The Guardian. Retrieved May 19, 2022.
  29. ↑ Gaunt, Doram (9 May 2008). "Ben-Gurion rice". Haaretz.
Daga "https://ha.wikipedia.org/w/index.php?title=Couscous&oldid=542330"