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m Undid revision 1199037942 by M.Bitton (talk) ; You cannot undo my modifications because the sources that I added clearly specify that Moroccan and Tunisian migrants have also opened restaurants in France and they introduced Merguez to the French, so if you continue to delete my edits, I will report your Pov-pushing.
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| alternate_name = {{lang|ar|مرقاز}}
| alternate_name = {{lang|ar|مرقاز}}
| region = [[Maghreb]]
| region = [[Maghreb]]
| national_cuisine = {{unbulleted list|[[Algerian cuisine|Algeria]]|[[Moroccan cuisine|Morocco]]|[[Libyan cuisine|Libya]]|[[Tunisian cuisine|Tunisia]]}}
| national_cuisine = {{unbulleted list|[[Moroccan cuisine|Morocco]]|[[Algerian cuisine|Algeria]]|[[Libyan cuisine|Libya]]|[[Tunisian cuisine|Tunisia]]}}
| year = 12th century
| year = 12th century
| mintime =
| mintime =
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}}
}}


'''Merguez''' ({{IPAc-en|m|ɛər|ˈ|ɡ|ɛ|z}}) is a red, spicy [[Lamb and mutton|lamb]]- or [[beef]]-based fresh sausage in [[Maghrebi cuisine]].<ref>{{cite book |last=الدبابي الميساوي |first=سهام |url=https://www.beitalhikma.tn/publication/acces-boutique/bibliotheque-culturelle-ar/مائدة-إفريقيّةدراسة-في-ألوان-الطعام/ |title=مائدة إفريقية-دراسة في الوان الطعام|publisher=Majmaʻ al-Tūnisī lil-ʻUlūm wa-al-Ādāb wa-al-Funūn, Bayt al-Ḥikmah |date=2017 |access-date=2 December 2021 |archive-url=https://web.archive.org/web/20180301005653/https://www.beitalhikma.tn/publication/acces-boutique/bibliotheque-culturelle-ar/مائدة-إفريقيّةدراسة-في-ألوان-الطعام/ |archive-date=1 March 2018 |url-status=live}}</ref><ref>{{Cite web|title=Merguez, the Algerian sausages {{!}} Le Kesh|url=https://keshoxford.com/merguez-the-algerian-sausages/|access-date=2021-11-23|website=keshoxford.com/|language=en-US}}</ref> In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the [[Pied-Noir|pieds-noirs]] of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez.<ref>{{Cite journal |last=Hubbell |first=Amy L. |date=2013-07-17 |title=(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food |url=https://epress.lib.uts.edu.au/journals/index.php/portal/article/view/2991 |journal=PORTAL Journal of Multidisciplinary International Studies |volume=10 |issue=2 |doi=10.5130/portal.v10i2.2991 |issn=1449-2490|doi-access=free }}</ref><ref>{{Cite book |last=Doris Bensimon-Donath |url=https://books.google.com/books?id=TbJ6DwAAQBAJ&dq=le+merguez+algerien+arrive+france&pg=PA56 |title=L'intégration des juifs nord-africains en France |date=3 December 2018 | publisher=Walter de Gruyter GmbH & Co KG |isbn=9783111557724}}</ref><ref>{{Cite web |last=Amy Hubbell |date=2013 |title=(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food |url=https://www.researchgate.net/publication/270015841 }}</ref><ref>{{Cite book |last=Clabrough |first=Chantal |url=https://www.worldcat.org/oclc/59098792 |title=A Pied Noir cookbook : French Sephardic cuisine from Algeria |date=2005 |publisher=Hippocrene Books |isbn=0-7818-1082-5 |location=New York |oclc=59098792}}</ref> The popularity of merguez in France was also fueled by the rise of fast food chains like [[Quick (restaurant)|Quick]] and [[McDonald's]], which began to offer merguez sandwiches and burgers to cater to their North African clientele.<ref>{{Cite journal |last=Andrew F. Smith |date=2007 |title=Merguez |journal=The Oxford Companion to American Food and Drink}}</ref>
'''Merguez''' ({{IPAc-en|m|ɛər|ˈ|ɡ|ɛ|z}}) is a red, spicy [[Lamb and mutton|lamb]]- or [[beef]]-based fresh sausage in [[Maghrebi cuisine]].<ref>{{cite book |last=الدبابي الميساوي |first=سهام |url=https://www.beitalhikma.tn/publication/acces-boutique/bibliotheque-culturelle-ar/مائدة-إفريقيّةدراسة-في-ألوان-الطعام/ |title=مائدة إفريقية-دراسة في الوان الطعام|publisher=Majmaʻ al-Tūnisī lil-ʻUlūm wa-al-Ādāb wa-al-Funūn, Bayt al-Ḥikmah |date=2017 |access-date=2 December 2021 |archive-url=https://web.archive.org/web/20180301005653/https://www.beitalhikma.tn/publication/acces-boutique/bibliotheque-culturelle-ar/مائدة-إفريقيّةدراسة-في-ألوان-الطعام/ |archive-date=1 March 2018 |url-status=live}}</ref><ref>{{Cite web|title=Merguez, the Algerian sausages {{!}} Le Kesh|url=https://keshoxford.com/merguez-the-algerian-sausages/|access-date=2021-11-23|website=keshoxford.com/|language=en-US}}</ref> In France, merguez became popular in the 1960s and 1970s, as Moroccan, Tunisian and Algerian immigrants<ref>{{Cite book |last=Nouschi |first=André |url=https://books.google.com/books?id=r9hXDwAAQBAJ&newbks=0&hl=fr |title=La France et le monde arabe: Depuis 1962, mythes et réalités d'une ambition |date=1994-01-01 |publisher=Vuibert (réédition numérique FeniXX) |isbn=978-2-311-39998-1 |language=fr}}</ref><ref name=":0" /> and the [[Pied-Noir|pieds-noirs]] of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez.<ref>{{Cite journal |last=Hubbell |first=Amy L. |date=2013-07-17 |title=(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food |url=https://epress.lib.uts.edu.au/journals/index.php/portal/article/view/2991 |journal=PORTAL Journal of Multidisciplinary International Studies |volume=10 |issue=2 |doi=10.5130/portal.v10i2.2991 |issn=1449-2490|doi-access=free }}</ref><ref name=":0">{{Cite book |last=Doris Bensimon-Donath |url=https://books.google.com/books?id=TbJ6DwAAQBAJ&dq=le+merguez+algerien+arrive+france&pg=PA56 |title=L'intégration des juifs nord-africains en France |date=3 December 2018 | publisher=Walter de Gruyter GmbH & Co KG |isbn=9783111557724}}</ref><ref>{{Cite web |last=Amy Hubbell |date=2013 |title=(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food |url=https://www.researchgate.net/publication/270015841 }}</ref><ref>{{Cite book |last=Clabrough |first=Chantal |url=https://www.worldcat.org/oclc/59098792 |title=A Pied Noir cookbook : French Sephardic cuisine from Algeria |date=2005 |publisher=Hippocrene Books |isbn=0-7818-1082-5 |location=New York |oclc=59098792}}</ref> The popularity of merguez in France was also fueled by the rise of fast food chains like [[Quick (restaurant)|Quick]] and [[McDonald's]], which began to offer merguez sandwiches and burgers to cater to their North African clientele.<ref>{{Cite journal |last=Andrew F. Smith |date=2007 |title=Merguez |journal=The Oxford Companion to American Food and Drink}}</ref>


Merguez is a [[sausage]] made with uncooked [[Lamb and mutton|lamb]], [[beef]], or a mixture stuffed into a lamb-intestine [[casing (sausage)|casing]]. It is heavily spiced with [[cumin]] and [[chili pepper]] or [[harissa]], which give it its characteristic [[Piquance|piquancy]] and red color, as well as other spices such as [[Rhus coriaria|sumac]], [[fennel]] and [[garlic]].
Merguez is a [[sausage]] made with uncooked [[Lamb and mutton|lamb]], [[beef]], or a mixture stuffed into a lamb-intestine [[casing (sausage)|casing]]. It is heavily spiced with [[cumin]] and [[chili pepper]] or [[harissa]], which give it its characteristic [[Piquance|piquancy]] and red color, as well as other spices such as [[Rhus coriaria|sumac]], [[fennel]] and [[garlic]].
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*[http://www.cliffordawright.com/recipes/merguez.html Merguez recipe]
*[http://www.cliffordawright.com/recipes/merguez.html Merguez recipe]


{{sausage}}{{Cuisine of Morocco}}{{Cuisine of Algeria}}
{{sausage}}
{{Cuisine of Algeria}}
{{Cuisine of Tunisia}}
{{Cuisine of Tunisia}}


Revision as of 19:16, 25 January 2024

Merguez
Alternative namesمرقاز
TypeSausage
Region or stateMaghreb
Associated cuisine
Invented12th century
Main ingredientsLamb or beef
Ingredients generally usedCumin and chili pepper or harissa

Merguez (/mɛərˈɡɛz/) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine.[1][2] In France, merguez became popular in the 1960s and 1970s, as Moroccan, Tunisian and Algerian immigrants[3][4] and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez.[5][4][6][7] The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.[8]

Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic.

Merguez is usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with french fries and dijon mustard.

Etymology

There are several spellings in Arabic (مِركس mirkas, pl. مراكس marākis; مِركاس mirkās, مَركس markas and مِرقاز mirqāz). The hesitation between k and q probably reflects the pronunciation /ɡ/, for which there is no standard Arabic spelling; further confusing matters is that in some maghrebi dialects, Arabic qāf is sometimes pronounced as /ɡ/, as an allophone of /q/.[9] It is first attested in the 12th century, as mirkās or merkās.[10]

The Arabic terminology for the food is also the origin of the Spanish names of the foodstuffs morcon and morcilla.[11]

See also

Notes

  1. ^ الدبابي الميساوي, سهام (2017). مائدة إفريقية-دراسة في الوان الطعام. Majmaʻ al-Tūnisī lil-ʻUlūm wa-al-Ādāb wa-al-Funūn, Bayt al-Ḥikmah. Archived from the original on 1 March 2018. Retrieved 2 December 2021.
  2. ^ "Merguez, the Algerian sausages | Le Kesh". keshoxford.com/. Retrieved 2021-11-23.
  3. ^ Nouschi, André (1994-01-01). La France et le monde arabe: Depuis 1962, mythes et réalités d'une ambition (in French). Vuibert (réédition numérique FeniXX). ISBN 978-2-311-39998-1.
  4. ^ a b Doris Bensimon-Donath (3 December 2018). L'intégration des juifs nord-africains en France. Walter de Gruyter GmbH & Co KG. ISBN 9783111557724.
  5. ^ Hubbell, Amy L. (2013-07-17). "(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food". PORTAL Journal of Multidisciplinary International Studies. 10 (2). doi:10.5130/portal.v10i2.2991. ISSN 1449-2490.
  6. ^ Amy Hubbell (2013). "(In)Edible Algeria: Transmitting Pied-Noir Nostalgia Through Food".
  7. ^ Clabrough, Chantal (2005). A Pied Noir cookbook : French Sephardic cuisine from Algeria. New York: Hippocrene Books. ISBN 0-7818-1082-5. OCLC 59098792.
  8. ^ Andrew F. Smith (2007). "Merguez". The Oxford Companion to American Food and Drink.
  9. ^ Pellat, Encyclopaedia of Islam, 2nd edition
  10. ^ Oxford English Dictionary, Third Edition, 2001, s.v. merguez
  11. ^ Trésor de la langue française, s.v. merguez

References

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