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Hrous, or hrouss, is a Tunisian spicy chili pepper paste condiment.

Two types exist: The first one, a simple paste prepared from fresh chili peppers with a few spices.,^[1] is most prevalent in the North-East, while the second type is the hrouss specific to the Gabes region, prepared with equal portions of salt-pickled onions and dried chili pepper powder.^[2]

Etymology

The name of the condiment comes from the Arabic verb harasa (Arabic: هرس) meaning "to crush" or "mash", hrous means literally "what is mashed".

The two types of Tunisian hrous differ from the Tunisian harissa, because harissa is prepared using dry peppers (instead of fresh ones) and some spices but never includes onions (unlike the hrous from Gabes).^[2]

Nord-Eastern and commercial large-scale produced hrous

This first sort of hrous consists of chopped fresh spicy peppers (either all red or a mix of red and green peppers), to which are added pureed garlic, ground coriander seeds, ground carraway seeds and some salt. It can be eaten immediately.^[1]^[3]

This hrous, sometimes called Nebli (i.e., from the city of Nabeul), to differentiate it from the Gabes recipe, can be prepared at any time of the year in the family kitchen but can also be bought by weight in local delis or in glass jars or cans as it is produced industrially on a large scale by several companies^[4]^,.^[5] This hrous is used to spice the lablabi but also rice, pasta and couscous dishes as well as soups with meat, poultry, fish or shellfish^[6]^,.^[5]

Preparation of the Gabes hrous

In summer, red onions are cut in squares or thin strips and kneaded with salt (to which a small amount of turmeric is sometimes added) before being firmly packed in a jar. The mix is regularly shaken (without opening the jar) until September, when red peppers become abundant in Tunisia. The fresh red peppers are quickly rinsed, their inner seeds are discarded, and the peppers are dried, traditionally by exposing them to the sun. Once dried, the peppers are crushed or more commonly today, taken to the small shops where they can be ground on demand.^[7]

The hrous is then prepared by mixing an equal volume of the dried powdered red chili peppers and a volume of the onions and salt (with the juice that they may have released). Both are kneaded together to give a cohesive wet-sand or paste-like texture. Olive oil is added to the mix which is kneaded again, then firmly packed in containers to which some olive oil is added on top to ensure long term room-temperature storage of the hrous. The paste should be allowed to rest for at least a week, preferentially at least a month of maturing before using it,^[7]^[8]

Some families add to the mix various spices such as cinnamon, ground coriander seeds or powdered dried rose buttons but these additional spices restrict the use of the condiment paste to some specific types of dishes.^[7]

The hrous from Gabes can be bought in some food stores all over Tunisia but most of it is produced within the home environment in the region around Gabes,^[9] where it is a required component of local dishes. The hrous from Gabe is used in soups, meat, poultry and fish dishes (for example stuffed squid) as well as various types of couscous.

References

^ ^a ^b Cuisine, Nessma (2019-09-24). "Hrous, recette Tunisienne". Nessma Cuisine (in French). Retrieved 2023-01-13.
^ ^a ^b Ben Jemaa, Zouhair (2010). La cuisine tunisienne, patrimoine et authenticité, (in French). Tunis, Simpact. pp. 92–104. ISBN 978-9973-02-074-1.
^ وصفة الهروس التونسي الاخضر بنة تصلح في هالبرد, retrieved 2023-01-14
^ "Hrouss Traditionnel | Cap d'or". www.capdor.tn. Retrieved 2023-01-13.
^ ^a ^b "La Société Stifen : Tout Pour Promouvoir La Production Agroalimentaire Tunisienne | Univers News" (in French). 2021-02-04. Retrieved 2023-01-17.
^ Manel&Co (2016-12-30). "Macarouna salsa, les pâtes tunisiennes par excellence". MANEL & CO (in French). Retrieved 2023-01-13.
^ ^a ^b ^c Derenne, Jean-Philippe (1999). La Cuisine vagabonde : l'amateur de cuisine (in French). Paris: Fayard. p. 119. ISBN 978-2-213-65805-6.
^ طريقة تحضير الهروس الڨابسي Hrous Gabsi, retrieved 2023-01-14
^ Houssem Bel Hadj et Groupe d'étude du projet d'accès aux marchés des produits agroalimentaires et du terroir (20 October 2016). "Préparation d'un inventaire des produits du terroir agroalimentaires tunisiens (p. 41)" (PDF). apia.com.tn (in French).

[:0-1] Cuisine, Nessma (2019-09-24). "Hrous, recette Tunisienne". Nessma Cuisine (in French). Retrieved 2023-01-13.

[:1-2] Ben Jemaa, Zouhair (2010). La cuisine tunisienne, patrimoine et authenticité, (in French). Tunis, Simpact. pp. 92–104. ISBN 978-9973-02-074-1.

[3] وصفة الهروس التونسي الاخضر بنة تصلح في هالبرد, retrieved 2023-01-14

[4] "Hrouss Traditionnel | Cap d'or". www.capdor.tn. Retrieved 2023-01-13.

[:3-5] "La Société Stifen : Tout Pour Promouvoir La Production Agroalimentaire Tunisienne | Univers News" (in French). 2021-02-04. Retrieved 2023-01-17.

[6] Manel&Co (2016-12-30). "Macarouna salsa, les pâtes tunisiennes par excellence". MANEL & CO (in French). Retrieved 2023-01-13.

[:2-7] Derenne, Jean-Philippe (1999). La Cuisine vagabonde : l'amateur de cuisine (in French). Paris: Fayard. p. 119. ISBN 978-2-213-65805-6.

[8] طريقة تحضير الهروس الڨابسي Hrous Gabsi, retrieved 2023-01-14

[9] Houssem Bel Hadj et Groupe d'étude du projet d'accès aux marchés des produits agroalimentaires et du terroir (20 October 2016). "Préparation d'un inventaire des produits du terroir agroalimentaires tunisiens (p. 41)" (PDF). apia.com.tn (in French).

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@@ Line 1: / Line 1: @@
+{{Short description|Tunisian chili paste}}
-{{AfC submission|t||ts=20230114145918|u=DrRachT|ns=118|demo=}}<!-- Important, do not remove this line before article has been created. -->
+{{Orphan|date=September 2023}}
 [[File:Hrouss tunisien pâte de piments frais 01.jpg|thumb|Tunisian (North-Eastern) hrouss (Fresh red peppers, pureed garlic, caraway & coriander ground seeds, salt)]]
-'''''Hrous''''' or '''''hrouss''''' is a Tunisian spicy chili pepper paste condiment.
+'''Hrous''', or '''hrouss''', is a Tunisian spicy chili pepper paste condiment.
-Two types exist: The first one, a simple paste prepared from '''fresh''' chili peppers with a few spices<ref name=":0">{{Cite web |last=Cuisine |first=Nessma |date=2019-09-24 |title=Hrous, recette Tunisienne |url=https://cuisine.nessma.tv/fr/recette/1202/cuisine-tunisienne/salades/hrous-recette-tunisienne |access-date=2023-01-13 |website=Nessma Cuisine |language=fr}}</ref>, is most prevalent in the North-East, while the second type is the ''hrouss'' specific to the '''[[Gabès|Gabes]] region''', prepared with equal portions of salt-pickled onions and dried chili pepper powder<ref name=":1">{{Cite book |last=Ben Jemaa |first=Zouhair |title=La cuisine tunisienne, patrimoine et authenticité, |publisher=Tunis, Simpact |year=2010 |isbn=(ISBN 978-9973-02-074-1) |pages=92-104 |language=fr}}</ref>.
+Two types exist: The first one, a simple paste prepared from fresh chili peppers with a few spices.,<ref name=":0">{{Cite web |last=Cuisine |first=Nessma |date=2019-09-24 |title=Hrous, recette Tunisienne |url=https://cuisine.nessma.tv/fr/recette/1202/cuisine-tunisienne/salades/hrous-recette-tunisienne |access-date=2023-01-13 |website=Nessma Cuisine |language=fr}}</ref> is most prevalent in the North-East, while the second type is the ''hrouss'' specific to the [[Gabès|Gabes]] region, prepared with equal portions of salt-pickled onions and dried chili pepper powder.<ref name=":1">{{Cite book |last=Ben Jemaa |first=Zouhair |title=La cuisine tunisienne, patrimoine et authenticité, |publisher=Tunis, Simpact |year=2010 |isbn=978-9973-02-074-1 |pages=92–104 |language=fr}}</ref>
 == Etymology ==
-The name of the condiment comes from the Arabic verb ''[[wiktionary:هرس|harasa]]'' (arabic: هرس) meaning "to crush" or "mash", ''hrous'' means litterally "what is mashed".
+The name of the condiment comes from the Arabic verb ''[[wiktionary:هرس|harasa]]'' (Arabic: هرس) meaning "to crush" or "mash", ''hrous'' means literally "what is mashed".
-The two types of Tunisian ''hrous'' differ from the Tunisian [[harissa]], because harissa is prepared using dry peppers (instead of fresh ones) and some spices but never includes onions (unlike the ''hrous'' from Gabes)<ref name=":1" />.
+The two types of Tunisian ''hrous'' differ from the Tunisian [[harissa]], because harissa is prepared using dry peppers (instead of fresh ones) and some spices but never includes onions (unlike the ''hrous'' from Gabes).<ref name=":1" />
 == Nord-Eastern and commercial large-scale produced hrous ==
-This first sort of hrous consists of chopped fresh spicy peppers (either all red or a mix of red and green peppers), to which are added pureed garlic, ground coriander seeds, ground carraway seeds and some salt. It can be eaten immediatly<ref name=":0" />, <ref>{{Citation |title=وصفة الهروس التونسي الاخضر بنة تصلح في هالبرد |url=https://www.youtube.com/watch?v=vCCRBhl7UVY |language=en |access-date=2023-01-14}}</ref>
+This first sort of hrous consists of chopped fresh spicy peppers (either all red or a mix of red and green peppers), to which are added pureed garlic, ground coriander seeds, ground carraway seeds and some salt. It can be eaten immediately.<ref name=":0" /><ref>{{Citation |title=وصفة الهروس التونسي الاخضر بنة تصلح في هالبرد |url=https://www.youtube.com/watch?v=vCCRBhl7UVY |language=en |access-date=2023-01-14}}</ref>
-This ''hrous'', sometimes called Nebli (i.e. from the city of [[Nabeul]]) to differenciate it from the Gabes recipe can be prepared at any time of the year in the family kitchen but can also be bought by weight in local delis or in glass jars or cans as is is produced industrially on a large scale by several companies<ref>{{Cite web |title=Hrouss Traditionnel {{!}} Cap d'or |url=https://www.capdor.tn/fr/galerie/Hrouss/Hrouss_Traditionnel_380g/ |access-date=2023-01-13 |website=www.capdor.tn}}</ref>,. This ''hrous'' is used to spice the [[lablabi]] but also rice, pasta and couscous dishes as well as soups with meat, poultry, fish or shellfish<ref>{{Cite web |last=Manel&Co |date=2016-12-30 |title=Macarouna salsa, les pâtes tunisiennes par excellence |url=https://manelandco.wordpress.com/2016/12/30/macarouna-salsa-les-pates-tunisiennes-par-excellence/ |access-date=2023-01-13 |website=MANEL & CO |language=fr-FR}}</ref>.
+This ''hrous'', sometimes called Nebli (i.e., from the city of [[Nabeul]]), to differentiate it from the Gabes recipe, can be prepared at any time of the year in the family kitchen but can also be bought by weight in local delis or in glass jars or cans as it is produced industrially on a large scale by several companies<ref>{{Cite web |title=Hrouss Traditionnel {{!}} Cap d'or |url=https://www.capdor.tn/fr/galerie/Hrouss/Hrouss_Traditionnel_380g/ |access-date=2023-01-13 |website=www.capdor.tn}}</ref><sup>,</sup>.<ref name=":3">{{Cite web |date=2021-02-04 |title=La Société Stifen : Tout Pour Promouvoir La Production Agroalimentaire Tunisienne {{!}} Univers News |url=https://universnews.tn/la-societe-stifen-tout-pour-promouvoir-la-production-agroalimentaire-tunisienne/ |access-date=2023-01-17 |language=fr-FR}}</ref> This ''hrous'' is used to spice the [[lablabi]] but also rice, pasta and couscous dishes as well as soups with meat, poultry, fish or shellfish<ref>{{Cite web |last=Manel&Co |date=2016-12-30 |title=Macarouna salsa, les pâtes tunisiennes par excellence |url=https://manelandco.wordpress.com/2016/12/30/macarouna-salsa-les-pates-tunisiennes-par-excellence/ |access-date=2023-01-13 |website=MANEL & CO |language=fr-FR}}</ref><sup>,</sup>.<ref name=":3" />
-== Preparation of the Gabes region ''hrous'' ==
+== Preparation of the Gabes ''hrous'' ==
-In summer, red onions are cut in squares or thin strips and kneaded with salt (to which a small amount of tumeric is sometimes added) before being firmly packed in a jar. The mix is regularly shaken (without opening the jar) until September, when red peppers become abundant in Tunisia. The fresh red peppers are quickly rinced, their inner seeds are discarded and the peppers are dried, traditionnally by exposing them to the sun. Once dried, the peppers are crushed or more commonly today, taken to the small shops where they can be ground on demand<ref name=":2">{{Cite book |last=Derenne |first=Jean-Philippe |title=La Cuisine vagabonde : l'amateur de cuisine |publisher=Fayard |year=1999 |isbn=978-2-213-65805-6 |location=Paris |pages=119 |language=fr}}</ref>.
+In summer, red onions are cut in squares or thin strips and kneaded with salt (to which a small amount of turmeric is sometimes added) before being firmly packed in a jar. The mix is regularly shaken (without opening the jar) until September, when red peppers become abundant in Tunisia. The fresh red peppers are quickly rinsed, their inner seeds are discarded, and the peppers are dried, traditionally by exposing them to the sun. Once dried, the peppers are crushed or more commonly today, taken to the small shops where they can be ground on demand.<ref name=":2">{{Cite book |last=Derenne |first=Jean-Philippe |title=La Cuisine vagabonde : l'amateur de cuisine |publisher=Fayard |year=1999 |isbn=978-2-213-65805-6 |location=Paris |pages=119 |language=fr}}</ref>
-The ''hrous'' is then prepared by mixing an equal volume of the dried powdered red chili peppers and a volume of the onions and salt (with the juice that they may have released). Both are kneaded together to give a cohesive wet-sand or paste-like texture. Olive oil is added to the mix which is kneaded again, then firmly packed in containers to which some olive oil is added on top to ensure long term room-temperature storage of the ''hrous''. The paste should be allowed to rest for at least a week, preferentially at least a month of maturing before using it<ref name=":2" />,<ref>{{Citation |title=طريقة تحضير الهروس الڨابسي Hrous Gabsi |url=https://www.youtube.com/watch?v=bulVk22Jxgc |language=en |access-date=2023-01-14}}</ref>.
+The ''hrous'' is then prepared by mixing an equal volume of the dried powdered red chili peppers and a volume of the onions and salt (with the juice that they may have released). Both are kneaded together to give a cohesive wet-sand or paste-like texture. Olive oil is added to the mix which is kneaded again, then firmly packed in containers to which some olive oil is added on top to ensure long term room-temperature storage of the ''hrous''. The paste should be allowed to rest for at least a week, preferentially at least a month of maturing before using it,<ref name=":2" /><ref>{{Citation |title=طريقة تحضير الهروس الڨابسي Hrous Gabsi |url=https://www.youtube.com/watch?v=bulVk22Jxgc |language=en |access-date=2023-01-14}}</ref>
-Some families add to the mix various spices such as cinamon, ground coriancer seeds or powdered dried rose buttons but these additional spices restrict the use of the condiment paste to some specific types of dishes<ref name=":2" />.
+Some families add to the mix various spices such as cinnamon, ground coriander seeds or powdered dried rose buttons but these additional spices restrict the use of the condiment paste to some specific types of dishes.<ref name=":2" />
-The ''hrous'' from Gabes can be bought in some food stores all over Tunisia but most of it is produced within the home environment in the region around Gabes<ref>{{Cite web |last=Houssem Bel Hadj et Groupe d'étude du projet d'accès aux marchés des produits agroalimentaires et du terroir |date=20 October 2016 |title=Préparation d'un inventaire des produits du terroir agroalimentaires tunisiens  (p. 41) |url=http://www.apia.com.tn/medias/files/2017/siat/atelier-1.pdf |website=apia.com.tn |language=fr}}</ref>, where it is a required component of local dishes. The ''hrous'' from Gabe is used in soups, meat, poultry and fish dishes (for example [[stuffed squid]]) as well as various types of couscous.
+The ''hrous'' from Gabes can be bought in some food stores all over Tunisia but most of it is produced within the home environment in the region around Gabes,<ref>{{Cite web |last=Houssem Bel Hadj et Groupe d'étude du projet d'accès aux marchés des produits agroalimentaires et du terroir |date=20 October 2016 |title=Préparation d'un inventaire des produits du terroir agroalimentaires tunisiens  (p. 41) |url=http://www.apia.com.tn/medias/files/2017/siat/atelier-1.pdf |website=apia.com.tn |language=fr}}</ref> where it is a required component of local dishes. The ''hrous'' from Gabe is used in soups, meat, poultry and fish dishes (for example [[stuffed squid]]) as well as various types of couscous.
 == References ==
-<!-- Inline citations added to your article will automatically display here. See en.wikipedia.org/wiki/WP:REFB for instructions on how to add citations. -->
 {{reflist}}
+[[Category:Tunisian cuisine]]
+[[Category:Chili paste]]