Merguez
The Merguez ( Arabic مرقاز; 'mɛʁɡəz ) is a spicy minced meat - sausages from the Maghreb cuisine. Originally made only from lamb, it now mostly consists of mixed lamb and beef . The mass is heavily seasoned, typical spices are cumin , paprika , garlic , harissa and pepper .
etymology
The German word is borrowed from the synonymous French merguez [ mɛʁ'ɡɛz ]. The French word is again a borrowing from Arabic مرقاز, DMG mirqāz 'sausage' which was transcribed as merguez in French . The same tribe also in Berber ⴰⵎⴰⵔⴳⴰⵣ amargaz , German 'sausage' and in Mozarabic mirkas or merkas .
origin
The sausage comes from North Africa . It became popular in France with the influx of pieds-noirs from North Africa in the post-war period . From there it spread to the rest of Europe as part of the Maghreb cuisine or independently as grilled sausage (especially in areas neighboring France, such as the Palatinate , Saarland and southern Baden ).
Web links
Individual evidence
- ↑ Petra Casparek, Erika Casparek-Türkkan: Everything homemade. Gräfe and Unzer, Munich 2011, ISBN 978-3-8338-2049-6 , p. 93.
- ↑ Meaning of the word and etymology in CNRTL: merguez
- ^ L.-Victor Letellier: Vocabulaire Oriental. Français-Italy, Arabe, Turc et Grec. Self-published, Paris 1838, p. 207, online .
- ↑ Francisco Javier Simonet: Glosario de voces Ibéricas y latinas usadas entre los Mozárabes. Fortanet, Madrid 1888, p. 365, online .
- ^ Birgit Agada, Adolf Schuster: Algeria. Culture and nature between the Mediterranean and the Sahara. Trescher, Berlin 2010, ISBN 978-3-89794-155-7 , p. 108 .