harissan.

Brit.

/həˈriːsə/,

/həˈrɪsə/, U.S.

/həˈrisə/

Forms: 1900s– harisa, 1900s– harisah, 1900s– harissa, 1900s– hariss (irregular), 1900s– harrisa (irregular), 1900s– harrissa (irregular), 1900s– herise (irregular).

Origin: A borrowing from Arabic. Etymon: Arabic harīsa.

Etymology: < 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. Usually 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, occasionally) any of various other North African, Middle Eastern, or South Asian dishes prepared by pounding the ingredients.

ΚΠ

1906 E. Aubin Morocco of To-day xvi. 297 In this way is served the harissa, a mixture of crushed wheat, meat, and marrow.

1910 H. 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.

1936 F. Stark Southern Gates Arabia 126 A local dish called harisa, of meat and flour pounded smoothly together.

1984 N.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.

2001 Age (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. Usually 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.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces

peveradea1425

pepper sauce1648

Tabasco1652

picante1693

poivrade1699

chilli sauce1846

nam prik1857

hot sauce1874

peri-peri1964

harissa1973

the world > food and drink > food > additive > sauce or dressing > [noun] > paste

miso1615

panada1822

tomato paste1838

nam prik1857

tahina1950

doenjang1966

harissa1973

1972 Los Angeles Times 22 Oct. j9/3 Donkeys lumber by loaded with red peppers for l'harissa, the hot sauce.]

1973 H. 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.

1977 N.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.

1989 A la Carte mid-Winter 34/2 The hot harissa sauce..sets the tastebuds ablaze.

1999 BBC Good Food July 73 100g/4oz ready-to-eat apricots, finely chopped... 2 tspp harissa paste [etc.].

This is a new entry (OED Third Edition, December 2003; most recently modified version published online March 2022).

单词	harissa
释义	harissan. Brit. /həˈriːsə/, /həˈrɪsə/, U.S. /həˈrisə/ Forms: 1900s– harisa, 1900s– harisah, 1900s– harissa, 1900s– hariss (irregular), 1900s– harrisa (irregular), 1900s– harrissa (irregular), 1900s– herise (irregular). Origin: A borrowing from Arabic. Etymon: Arabic harīsa. Etymology: < 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. Usually 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, occasionally) any of various other North African, Middle Eastern, or South Asian dishes prepared by pounding the ingredients. ΚΠ 1906 E. Aubin Morocco of To-day xvi. 297 In this way is served the harissa, a mixture of crushed wheat, meat, and marrow. 1910 H. 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. 1936 F. Stark Southern Gates Arabia 126 A local dish called harisa, of meat and flour pounded smoothly together. 1984 N.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. 2001 Age (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. Usually 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. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces peveradea1425 pepper sauce1648 Tabasco1652 picante1693 poivrade1699 chilli sauce1846 nam prik1857 hot sauce1874 peri-peri1964 harissa1973 the world > food and drink > food > additive > sauce or dressing > [noun] > paste miso1615 panada1822 tomato paste1838 nam prik1857 tahina1950 doenjang1966 harissa1973 1972 Los Angeles Times 22 Oct. j9/3 Donkeys lumber by loaded with red peppers for l'harissa, the hot sauce.] 1973 H. 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. 1977 N.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. 1989 A la Carte mid-Winter 34/2 The hot harissa sauce..sets the tastebuds ablaze. 1999 BBC Good Food July 73 100g/4oz ready-to-eat apricots, finely chopped... 2 tspp harissa paste [etc.]. This is a new entry (OED Third Edition, December 2003; most recently modified version published online March 2022). < n.1906
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