Methods of conservation of cabbage, and drying of meat ... ⵜⵉⵛⵓⵔⴷⴰⵙⵉⵏ ⴷ ⴰⵢⵙⵓⵎ ⴰⴽⴱⵓⵔ (Tichordasin d Aisum Akbor)

Dried "dry" cabbage, or chordasin, called "chordasin" the Mẓab in Algeria, is a food eaten by mothers or grandmothers for their experience and skill in making these eateries, usually made up of sheep and goats.

Tychordasin is considered to be in the Mezab valley, A basic material for preparing traditional dishes, Special meal "Nishofo Osho", Due to its delicious taste for its fat and seasoning, Meals may be different, including techordasineBetween the mansions of Wadi Mezab, Almost everyone, however, is involved in the Tjehumzin and Yuzan, Which must be "Tishurdasin" her master, especially on occasions.

"Tishurdasin" is produced from the sacrifice of Eid al-Adha
With the advent of each Eid became the area of

Wadi Mezab as is the case with the rest of the Amazigh, These customs and traditions stand out and the ceremonial scenes are distributed by virtue of cultural and geographical diversity, It remains a common denominator, Is to pay great attention to the acquisition of special spices to dry the meat of the sacrifice and to prepare what is known as Tishordasin, Which can be saved for a full year, Where Tishurdasin, associated with the occasion of Eid al-Adha, To provide all its components After slaughtering the sacrifice, women wash and clean the place after the work of men, The mother or grandmother is devoted to helping the wives of her children or the women of the house in general, To collect the sacrificial organs of the cornea, lung, intestines, and trachea except liver,And they are well purified from the inside and outside and cleaned with water, And passes to this end a platter of garlic through the intestines, Finally, wash vinegar to remove all odors, Then attached to the cord, for a few hours until dripping well.

Preparation of spices
Tishordasin is used for a variety of spices, which consist of (Coriander Caraway, Clove, Cinnamon, Black Pepper) and added garlic, mixed with salt. Some add cumin, turmeric and cinnamon. Mix this mixture carefully in a bowl and set aside.

Preparation of the viscera
After we finish washing those viscera,Then cut the stomach and vesicle, to medium-sized rectangular slices,And cut the rest of the viscera into small pieces,Put in a bowl, mix the slices with the above-mentioned spice mixture, and leave the mixture for a whole night until the ingredients enter into each other.
Roll Tishordasin
Place a piece of vesicle on the palm of the smooth side and then put in the middle of a piece of lung, grease and trachea can be added a bit of meat and grease also, and then folded by the small intestine as the strings of the Association and University of all these components in a longitudinal form.

Tishordasin suspension on the rope
In the second day, tishordasin is lightly oiled with a little oil and dried chilli, To keep the insects away, the same process is repeated daily, Attached to the rope at the top of the surfaces and at the height of the surface of the earth, Exposed to the heat of the sun, to get rid of liquids, harmful bacteria, Which helps to destroy them, Teachordacin often needs to dry up from three days to a week, Depending on the weather and humidity, And do not overlook the coverage of the night so as not to descend the dew and spoil it, Either in the summer prefer to be published in the shade in the open air.
When completely dry, pool in a clean quilt, and keep away from moisture, in a dry place, as it was old attached to the wedge in the wall.

And can be reduced, where we put a cooker on a low heat, And we cut the grease, and then add Tichordasin, which we attended before, and we move it quietly until all that grease, We add garlic and spices (Coriander Caraway, Clove, Cinnamon, Black Pepper) Then put the mix in the jar of pottery, Tichordasin is completely covered with dissolved grease, After it cools, it freezes and becomes coherent. Tishurdasin can be stored for a year inside that grease, so that grease is cooked by economic cuisine.

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