| 释义 |
harissa, n.
Brit. |həˈriːsə|, |həˈrɪsə|, U.S. |həˈrisə|
Forms: 19– harisa, 19– harisah, 19– harissa, 19– hariss[irreg.], 19– harrisa[irreg.], 19– harrissa[irreg.], 19– herise[irreg.]
[‹ Arabic harīsa (see note) ‹ harasa to crush, pound, tenderize by beating. Compare French harissa condiment made from puréed or powdered chillies (1966; 1930 as arissa).
Harīsa was originally a porridge-like dish made of ground wheat and tenderized meat pounded together; it is recorded in medieval Arabic sources and was eaten in Muslim Spain. According to C. Roden Bk. Jewish Food (1996) 440, it was also eaten as a Sabbath dish by Jews living in Spain in the 13th cent.]
1. Usu. in form harisa. A North African and Middle Eastern dish typically consisting of ground meat (chiefly lamb) and couscous or bulgar wheat, served or prepared with a chilli sauce or paste (see sense 2); (also, occas.) any of various other North African, Middle Eastern, or South Asian dishes prepared by pounding the ingredients.
1910H. J. B. Ward Mysterious Morocco iii. 45 Harisah, a meat pudding consisting of wheat, boiled and reduced to a paste with shredded meat, spices and condiments. 1936F. Stark Southern Gates Arabia 126 A local dish called harisa, of meat and flour pounded smoothly together. 1984N.Y. Times (Nexis) 27 May x. 6/1 Street vendors line the entrance to the main road to the Moslem quarter, selling small pastries like harisa, brown-crusted cakes of semolina sweetened with sugar. 2001Age (Melbourne) (Nexis) 22 Dec. 10 Specialties include kakori kebabs, nihari (a broth soup made from goat trotters, Delhi) and harissa (porridge made with lamb).
2. Usu. in form harissa. A hot sauce or paste of chillies, garlic, and various spices, used (originally in North Africa, esp. Tunisia) in cooking or as a condiment. More fully harissa paste, harissa sauce.
1973H. Thurston Travellers' Guide Tunisia 111 Harissa, a paste compounded of dried red-pepper pods, garlic and oil, used in the preparation of many main dishes. 1977N.Y. Times 2 Feb. c4/1 Much of native African cooking would be at a loss for want of chilies, including..couscous, which is almost invariably served with harissa. 1989A la Carte Mid-Winter 34/2 The hot harissa sauce..sets the tastebuds ablaze. 1999BBC Good Food July 73, 100g/4oz ready-to-eat apricots, finely chopped... 2 tspp harissa paste [etc.]. |