Nihari/ja: Difference between revisions

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'''ニハリ''' (ヒンディー語: निहारी; ベンガル語: নিহারী; ウルドゥー語: {{Script|Nastaliq|نہاری}}) は、18世紀の[[:en:Mughal Empire|ムガル帝国]]下の[[:en:Oudh State|アワド]]の首都[[:en:Lucknow|ラクナウ]]（[[:en:Indian subcontinent|インド亜大陸]]）を起源とする[[stew/ja|シチュー]]である。主に[[Shank (meat)/ja|すね肉]]（[[beef/ja|牛肉]]、[[lamb and mutton/ja|羊肉]]、[[goat meat/ja|ヤギ肉]]）や[[Chicken as food/ja|鶏肉]]、[[Bone marrow (food)/ja|骨髄]]をじっくりと煮込んで作られる。[[black pepper/ja|黒胡椒]]の仲間である[[Long pepper/ja#Usage|長胡椒]]（ヒンディー語: pippali）で風味付けされる。[[:en:Pakistan|パキスタン]]や[[:en:Bangladesh|バングラデシュ]]では、ニハリはよく[[naan/ja|ナン]]と共に供される。

'''~~Nihari~~''' (~~{{Langx|hi|~~निहारी}}; ~~{{langx|bn|~~নিহারী}}; ~~{{Langx|ur|~~{{Script|Nastaliq|نہاری}}}}) ~~is a~~ [[~~stew~~]] ~~originating in~~ [[~~Lucknow~~]]~~, the capital of 18th-century~~ [[~~Oudh State~~|~~Awadh~~]] ~~under the~~ [[~~Mughal Empire~~]] ~~in the~~ [[~~Indian subcontinent~~]]~~. It consists of slow-cooked meat, mainly a~~ [[Shank (meat)|~~shank cut~~]] of [[beef]], [[lamb and mutton]]~~, or~~ [[goat meat]]~~, as well as~~ [[Chicken as food|~~chicken~~]] ~~and~~ [[Bone marrow (food)|~~bone marrow~~]]~~. It is flavoured with~~ [[~~Long~~ pepper~~#Usage~~|~~long pepper~~]] ~~({{Transliteration|hi|pippali}}), a relative of~~ [[~~black~~ pepper]]~~. In~~ [[Pakistan]] ~~and~~ [[Bangladesh]]~~, nihari is often served and consumed with~~ [[naan]].

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+'''ニハリ''' (ヒンディー語: निहारी; ベンガル語: নিহারী; ウルドゥー語: {{Script|Nastaliq|نہاری}}) は、18世紀の[[:en:Mughal Empire|ムガル帝国]]下の[[:en:Oudh State|アワド]]の首都[[:en:Lucknow|ラクナウ]]（[[:en:Indian subcontinent|インド亜大陸]]）を起源とする[[stew/ja|シチュー]]である。主に[[Shank (meat)/ja|すね肉]]（[[beef/ja|牛肉]]、[[lamb and mutton/ja|羊肉]]、[[goat meat/ja|ヤギ肉]]）や[[Chicken as food/ja|鶏肉]]、[[Bone marrow (food)/ja|骨髄]]をじっくりと煮込んで作られる。[[black pepper/ja|黒胡椒]]の仲間である[[Long pepper/ja#Usage|長胡椒]]（ヒンディー語: pippali）で風味付けされる。[[:en:Pakistan|パキスタン]]や[[:en:Bangladesh|バングラデシュ]]では、ニハリはよく[[naan/ja|ナン]]と共に供される。
-'''Nihari''' ({{Langx|hi|निहारी}}; {{langx|bn|নিহারী}}; {{Langx|ur|{{Script|Nastaliq|نہاری}}}}) is a [[stew]] originating in [[Lucknow]], the capital of 18th-century [[Oudh State|Awadh]] under the [[Mughal Empire]] in the [[Indian subcontinent]]. It consists of slow-cooked meat, mainly a [[Shank (meat)|shank cut]] of [[beef]], [[lamb and mutton]], or [[goat meat]], as well as [[Chicken as food|chicken]] and [[Bone marrow (food)|bone marrow]]. It is flavoured with [[Long pepper#Usage|long pepper]] ({{Transliteration|hi|pippali}}), a relative of [[black pepper]]. In [[Pakistan]] and [[Bangladesh]], nihari is often served and consumed with [[naan]].
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