{"id":5434097,"date":"2022-12-02T07:55:58","date_gmt":"2022-12-02T06:55:58","guid":{"rendered":"https:\/\/kapitalis.com\/tunisie\/?p=5434097"},"modified":"2022-12-02T07:56:00","modified_gmt":"2022-12-02T06:56:00","slug":"lharissa-dhier-et-daujourdhui","status":"publish","type":"post","link":"https:\/\/kapitalis.com\/tunisie\/2022\/12\/02\/lharissa-dhier-et-daujourdhui\/","title":{"rendered":"L\u2019harissa, d\u2019hier et d\u2019aujourd\u2019hui"},"content":{"rendered":"\n<p><strong><em>L\u2019harissa, c\u00e9l\u00e8bre condiment tunisien pr\u00e9par\u00e9 \u00e0 base de piments s\u00e9ch\u00e9s, d\u2019huile d\u2019olive, d\u2019ail et d\u2019\u00e9pices, vient d\u2019\u00eatre ajout\u00e9e \u00e0 la liste de l\u2019Unesco du patrimoine immat\u00e9riel de l\u2019humanit\u00e9. Mais cette sauce ch\u00e8re aux Tunisiens n\u2019est pas \u00e9voqu\u00e9e par les anciens livres de cuisine arabe et andalous, qui parlent d&rsquo;une autre harissa. L&rsquo;av\u00e8nement de la n\u00f4tre remonte au XXe si\u00e8cle.<\/em><\/strong> <em>(Illustration : le mihras ou pilon dont l&rsquo;harissa tire son nom).<\/em><\/p>\n\n\n\n<p>Par <strong>Abdellaziz Guesmi<\/strong> *<\/p>\n\n\n\n<!--more-->\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/kapitalis.com\/tunisie\/wp-content\/uploads\/2022\/12\/Abdelaziz-Guesmi.jpg\" alt=\"\" class=\"wp-image-5434153\" srcset=\"https:\/\/kapitalis.com\/tunisie\/wp-content\/uploads\/2022\/12\/Abdelaziz-Guesmi.jpg 200w, https:\/\/kapitalis.com\/tunisie\/wp-content\/uploads\/2022\/12\/Abdelaziz-Guesmi-150x150.jpg 150w, https:\/\/kapitalis.com\/tunisie\/wp-content\/uploads\/2022\/12\/Abdelaziz-Guesmi-120x120.jpg 120w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/figure>\n<\/div>\n\n\n<p>L\u2019harissa des anciens n\u2019est pas l\u2019harissa d\u2019aujourd\u2019hui, cette sauce forte \u00e0 base de piment et qui, consomm\u00e9e avec exc\u00e8s, d\u00e9truit le go\u00fbt des aliments et la sant\u00e9. C\u2019est autre chose&nbsp;!<\/p>\n\n\n\n<p>Emprunt\u00e9e \u2013 en 1930 sous la forme <em>\u00abarissa\u00bb<\/em> et en 1966 sous sa forme actuelle \u2013 \u00e0 l&rsquo;arabe \u00ab<em>hari<\/em><em>\u0304<\/em><em>ssa\u00bb, <\/em>d\u00e9riv\u00e9e du verbe <em>\u00abharassa\u00bb <\/em>(\u00e9craser, piler, broyer) avec un <em>\u00abmihrass\u00bb<\/em> (pilon). On pile bien des amandes pour en faire de l\u2019harissa d\u2019amande ou <em>\u00abharissat-allouze\u00bb<\/em>.<\/p>\n\n\n\n<p>J\u2019ignore pourquoi le mode de fabrication (pilage) et le plat lui-m\u00eame, \u00e0 base de viande, de miel\u2026 sont devenus cette sauce piquante!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">L\u2019harissa d&rsquo;antan<\/h2>\n\n\n\n<p>Pour les Arabo-Berb\u00e8res d\u2019Al Andalous, le terme harissa semble se rapporter \u00e0 une saveur sucr\u00e9e. On parle aussi de harissa de bl\u00e9, ou de riz, ou de pain \u00e9miett\u00e9, et de harissa de graisse (<em>\u00abharissa al-<\/em><em>\u0161<\/em><em>a\u1e25m\u00bb<\/em>)! Et aucune trace de harissa de piment.<\/p>\n\n\n\n<p>Deux livres de cuisine, qui nous sont parvenus de l\u2019Occident musulman m\u00e9di\u00e9val <em>\u2018\u2018Fu\u1e0d\u0101lat al-\u1e96iw\u0101n f\u012b \u1e6dayyib\u0101t al-\u1e6da\u02bb\u0101m wa-l-alw\u0101n\u2019\u2019<\/em> \u00e9crit par Ibn Raz\u012bn Al-T\u016b\u011f\u012bb\u012b (mort en 1293) et <em>\u2018\u2018Kit\u0101b al-\u1e6dab\u012b\u1e96\u2019\u2019 <\/em>(anonyme) et que l\u2019on date de l\u2019\u00e9poque almohade (XIIe-XIIIe si\u00e8cle), nous apprennent beaucoup sur l\u2019exacte d\u00e9finition de l\u2019harissa.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-kapitalis wp-block-embed-kapitalis\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"APuYqK3vEG\"><a href=\"https:\/\/kapitalis.com\/tunisie\/2022\/12\/01\/lharissa-tunisienne-enfin-inscrite-au-patrimoine-immateriel-de-lunesco\/\">L&rsquo;Harissa tunisienne enfin inscrite au patrimoine immat\u00e9riel de l&rsquo;Unesco<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"\u00ab\u00a0L&rsquo;Harissa tunisienne enfin inscrite au patrimoine immat\u00e9riel de l&rsquo;Unesco\u00a0\u00bb &#8212; Kapitalis\" src=\"https:\/\/kapitalis.com\/tunisie\/2022\/12\/01\/lharissa-tunisienne-enfin-inscrite-au-patrimoine-immateriel-de-lunesco\/embed\/#?secret=ZnzPa1cHK5#?secret=APuYqK3vEG\" data-secret=\"APuYqK3vEG\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>De plus, de nombreux manuels de <em>\u00ab\u1e25isba\u00bb<\/em>, qui \u00e9taient destin\u00e9s au <em>\u00abmu\u1e25tasib\u00bb<\/em>, magistrat urbain charg\u00e9 de la surveillance du march\u00e9 (souk) et dont les fonctions incluent le respect des poids et mesures et le contr\u00f4le des plats cuisin\u00e9s et vendus sur le march\u00e9, tels que l\u2019harissa, les fritures, les saucisses (<em>\u00abmirk<\/em><em>\u0101<\/em><em>s\u00bb<\/em> ou <em>\u00abmirq<\/em><em>\u0101<\/em><em>s\u00bb<\/em>, nos merguez actuelles), les beignets (<em>\u00abisfan<\/em><em>\u011f\u00bb<\/em>) et les beignets au fromage (<em>\u00abmu<\/em><em>\u011f<\/em><em>abbana\u00bb<\/em>)\u2026 nous \u00e9clairent \u00e9galement sur ce que est r\u00e9ellement l\u2019harissa.<\/p>\n\n\n\n<p>Les deux trait\u00e9s culinaires cit\u00e9s parlent d\u2019<em>\u00abharissa\u00bb<\/em> et pr\u00e9cisent les modalit\u00e9s de r\u00e9alisation du plat, la succession des op\u00e9rations culinaires et la variation possible des ingr\u00e9dients. Pour les auteurs, les plats s\u00fbrs et sains sont ceux qui peuvent \u00eatre ais\u00e9ment dig\u00e9r\u00e9s. Ce n\u2019est vraiment pas le cas de l\u2019harissa actuelle&nbsp;!<\/p>\n\n\n\n<p>La fonction du <em>\u00abmu\u1e25tasib\u00bb<\/em> \u00e9tait de garantir la s\u00fbret\u00e9 des plats pour qu\u2019ils ne portent pas atteinte \u00e0 la sant\u00e9 des consommateurs. Autrement dit, notre harissa aurait \u00e9t\u00e9 interdite \u00e0 la vente.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">L\u2019harissa\u00a0des Andalous \u00a0\u00a0<\/h2>\n\n\n\n<p>Pour les Andalous, l\u2019harissa se pr\u00e9sente sous deux aspects : un mets \u00e0 base de viande (<em>\u00abla\u1e25m\u00bb<\/em>) et un autre sans viande et de saveur sucr\u00e9e. La premi\u00e8re se d\u00e9clinait elle-m\u00eame en une grande vari\u00e9t\u00e9 de recettes.<\/p>\n\n\n\n<p>Les manuels de <em>\u00ab\u1e25isba\u00bb<\/em> \u00e9voquent ce plat de viande tout en restant le plus souvent allusifs quant aux ingr\u00e9dients requis. Celui d\u2019Al-Saqa\u1e6d\u012b (XIIIe si\u00e8cle) se montre le plus pr\u00e9cis, employant ainsi l\u2019expression harissa de graisse (<em>\u00abharissa al-\u0161a\u1e25m\u00bb<\/em>).<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-kapitalis wp-block-embed-kapitalis\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"HyiFfcYJ11\"><a href=\"https:\/\/kapitalis.com\/tunisie\/2021\/10\/28\/la-harissa-tunisienne-comme-un-savoir-faire-ancestrale-sujet-dun-reportage-sur-m6\/\">La Harissa tunisienne comme un savoir faire ancestrale : Sujet d&rsquo;un reportage sur M6<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"\u00ab\u00a0La Harissa tunisienne comme un savoir faire ancestrale : Sujet d&rsquo;un reportage sur M6\u00a0\u00bb &#8212; Kapitalis\" src=\"https:\/\/kapitalis.com\/tunisie\/2021\/10\/28\/la-harissa-tunisienne-comme-un-savoir-faire-ancestrale-sujet-dun-reportage-sur-m6\/embed\/#?secret=NaKURRQWGZ#?secret=HyiFfcYJ11\" data-secret=\"HyiFfcYJ11\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Dans les trait\u00e9s de di\u00e9t\u00e9tique d\u2019Ibn Zuhr ou Avenzoar (mort en 1162) et Ibn \u1e2aal\u1e63\u016bn (XIIIe si\u00e8cle), une distinction s\u2019op\u00e8re entre la harissa pr\u00e9par\u00e9e avec de la graisse et une autre qui se consomme avec du miel.<\/p>\n\n\n\n<p>Les trait\u00e9s culinaires ne rapportent qu\u2019une seule recette de cette variante sucr\u00e9e, appel\u00e9e harissa de bl\u00e9 (<em>\u00abhar<\/em><em>\u012b<\/em><em>sa al-qam\u1e25\u00bb<\/em>) dans la <em>\u2018\u2018Fu\u1e0d<\/em><em>\u0101<\/em><em>lat al-\u1e96iw<\/em><em>\u0101<\/em><em>n\u2019\u2019<\/em>.<\/p>\n\n\n\n<p>Le manuel de <em>\u00ab\u1e25isba\u00bb<\/em> d\u2019Ibn Abdoun (fin XIe &#8211; d\u00e9but XIIe si\u00e8cle) nous dit que l\u2019harissa est un mets avec du beurre clarifi\u00e9 (<em>\u00absamn\u00bb<\/em>) et du miel.<\/p>\n\n\n\n<p>Deux grandes sortes d\u2019harissa existaient donc, avec pour l\u2019une la combinaison bl\u00e9\/viande\/graisse, et pour l\u2019autre bl\u00e9\/miel et peut-\u00eatre beurre. Le trait\u00e9 de <em>\u00ab\u1e25isba\u00bb<\/em> d\u2019Ibn \u2018Abd al-Rao\u016bf (seconde moiti\u00e9 du Xe si\u00e8cle) renforce cette impression, en \u00e9num\u00e9rant les \u00e9l\u00e9ments \u00e0 contr\u00f4ler par le <em>\u00abmu\u1e25tasib\u00bb<\/em> qui semble d\u2019abord inspecter la pr\u00e9paration du bl\u00e9, et ensuite successivement le miel, le beurre et l\u2019huile, puis la viande et la graisse plac\u00e9es \u00e0 l\u2019int\u00e9rieur de la pr\u00e9paration. Une friture ach\u00e8ve la confection, semble-t-il dans les deux cas.<\/p>\n\n\n\n<p>On a l\u2019impression que les marchands de harissa (appel\u00e9s <em>\u00abharr<\/em><em>\u0101<\/em><em>so<\/em><em>\u016b<\/em><em>n\u00bb<\/em>) pr\u00e9paraient de grande quantit\u00e9s de bl\u00e9 concass\u00e9 et cuit dans des marmites sp\u00e9cifiques (<em>\u00abqidr al-harissa\u00bb<\/em>), avant d\u2019ajouter des ingr\u00e9dients pour proposer \u00e0 la vente les deux sortes.<\/p>\n\n\n\n<p>Le terme harissa, sans autre qualificatif, semble se rapporter prioritairement au plat \u00e0 base de viande, comme l\u2019indiquent les titres des recettes culinaires. La <em>\u2018\u2018Fu\u1e0d<\/em><em>\u0101<\/em><em>lat al-\u1e96iw<\/em><em>\u0101<\/em><em>n\u2019\u2019<\/em> parle ainsi d\u2019une harissa de bl\u00e9, marquant une sp\u00e9cificit\u00e9 par rapport aux autres recettes appel\u00e9es simplement harissa, sans autre pr\u00e9cision. Cette d\u00e9nomination appara\u00eet \u00e9galement dans le trait\u00e9 de <em>\u00ab\u1e25isba\u00bb<\/em> d\u2019Al-Saqa\u1e6d\u012b qui distingue les fraudes dans la pr\u00e9paration de la harissa de viande et les normes pour la harissa de bl\u00e9.<\/p>\n\n\n\n<p>On est donc bien loin de notre harissa d\u2019aujourd\u2019hui. Comme le signale le <em>\u2018\u2018Kit\u0101b al-\u1e6dab\u012b\u1e96\u2019\u2019<\/em>, cette diversit\u00e9 se r\u00e9sume essentiellement \u00e0 varier l\u2019esp\u00e8ce, le morceau ou la quantit\u00e9 de viande utilis\u00e9e\u00a0 bien qu\u2019une recette pr\u00e9cise que la pr\u00e9paration la plus \u00e9quilibr\u00e9e doit comporter un tiers de viande pour deux tiers de bl\u00e9.<br>Seules deux recettes remplacent le bl\u00e9 par du riz ou du pain \u00e9miett\u00e9.<\/p>\n\n\n\n<p>* <em>Proviseur, Grenoble, France.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;harissa ch\u00e8re aux Tunisiens n\u2019est pas \u00e9voqu\u00e9e par les anciens livres de cuisine arabe et andalous, qui parlent d&rsquo;une autre harissa. L&rsquo;av\u00e8nement de la n\u00f4tre remonte au XXe si\u00e8cle.<\/p>\n","protected":false},"author":8,"featured_media":5434199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[992,993,994,998,2433],"tags":[104805,104804,1452,104806,104807,104803,62643,1068],"class_list":["post-5434097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","category-conso","category-culture","category-societe","category-tunisie","tag-al-saqai","tag-avenzoar","tag-harissa","tag-ibn-alun","tag-mihras","tag-patrimoine-de-lhumanite","tag-tunisie","tag-unesco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L\u2019harissa, d\u2019hier et d\u2019aujourd\u2019hui - Kapitalis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kapitalis.com\/tunisie\/2022\/12\/02\/lharissa-dhier-et-daujourdhui\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019harissa, d\u2019hier et d\u2019aujourd\u2019hui - Kapitalis\" \/>\n<meta property=\"og:description\" content=\"L&#039;harissa ch\u00e8re aux Tunisiens n\u2019est pas \u00e9voqu\u00e9e par les anciens livres de cuisine arabe et andalous, qui parlent d&#039;une autre harissa. 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