Mouna

Mouna ko MonaAmbroise Queffélec, Yacine Derradji, Valéry Debov, Dalila Smaali-Dekdouk, Yasmina Cherrad-Benchefra, Le français en Algérie. Lexique et dynamique des langues, Duculot, 2002, , p.427. (wanda kuma ake kira Lamona ko Khobz Soltani’) wani irin burodi ne mai ƙanshi daga birnin Oran na ƙasar Aljeriya. Yana da ɗanɗano mai daɗi, kuma ana yawan shirya shi da mai da ƙwai. Sau da yawa ana ƙara masa anise, sesame, lemun tsami ko wasu nau’in citrus domin ƙara ƙanshi.

Pieds-Noirs, wato mutanen da suka koma Faransa daga Aljeriya bayan samun ‘yancin kai, su ne suka gabatar da Mouna a Faransa a cikin shekarun 1960. Ana cin wannan burodi musamman a lokacin Easter.
 Magana 
Mouna, ko Mona, kasancewar yayi kama da Mutanen Espanya Mona de Pascua, ya haifar da wasu da'awar cewa Valencians ne suka kawo wannan brioche zuwa Oran.

Wani ra'ayi ya danganta sunan brioche da na sansanin da gwamnan Mutanen Espanya na farko, Don Diego, Marquis de Comarez, ya gina, a wurin da aka sauka; an kira wannan sansanin Castillo de la Mona (Guenon castle, wanda ya zama Fort de la Moune, sannan Fort Lamoune), saboda, an ce, dukkanin wurin da ke cikin bishiyoyi (mona a cikin Mutanen Espanya).  Don bikin Ista, iyalai za su ba da kek ga fursunonin sansanin, sun makale a kan dogon sanduna, wanda zai ɗauki sunan wurin.

Wani ra'ayi na uku ya nuna cewa an sanya wa Mouna suna bayan Fort Lamoune saboda mutanen Oran sun kasance suna zuwa biki kusa da shi, a Easter.

Henri Chemouilli, a nasa bangaren, ya danganta mouna da Mimeuna, mai yiwuwa daga Larabci imoun ("farin ciki"), wanda shine sunan ranar ƙarshe ta Idin Ƙetarewa na Yahudawa.

A cewar André Lanly, mouna ya fito ne daga Valencian mona, wanda ya samo asali ne daga Latin adjective munda a cikin kalmar munda annona, wanda ya sanya burodi na alatu a cikin sojojin Roma. A cikin sanannen yaren Aljeriya, mouna kuma yana nufin bugun kumatu (don sanya mouna a kan wani).

Ga Pierre Mannoni, komai nau'in mouna, muhimmin abu yana cikin al'adar biki inda ake cinye shi kuma wannan al'ada, wanda ake samu a ko'ina a Aljeriya, ya zama biki. na bazara, "al'adar arna fiye da Kirista ba tare da wata shakka ba". Ya shiga Joëlle Hureau wanda "yi waƙoƙi shine yin hadaya ga al'ada".

 Shirye-shiryen 
Gurasar yisti ce da aka yi da gari, ruwa, madara da yisti na mai yin burodi, wanda aka kara man fetur, ruwan orange da zest (ko furen orange). Ana yin gurasar a cikin ball wanda aka goge shi da kwai da aka buga da ɗan madara kuma an rufe saman da sukari. Ana sanya shi a kan babban teburin ƙarfe, sannan a dafa shi a cikin tanda.

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