Hareesa is a Tunisian Shabbat overnight stew that started as an Arab overnight dish of wheat and meat. The dish was first recorded as areesa in a 13th century cookbook by Al Baghdadi, Kitab al-Ṭabīḫ (The Book of Dishes) as well as in the Andalusian Kitab al-Ṭabīḫ of the same century. The dish immigrated to Spain with the Muslims, where it was adapted by the Jews who prepared it for shabbat (they also used the name hamin de trigo, hot dish of grains, for the dish.) In 1492, with the inquisition, the dish moved to North Africa with the Jews who were expelled from Spain. The dish lasted for so long because it is just that tasty… Read more about its connection to Tu Bishvat here.

Source: The North Africa Journal January 21, 2024 07:39 UTC