traditional Maghrebi dish

Couscous [ a ] is a north african dish [ 2 ] of little [ b-complex vitamin ] steamed granules of involute durum wheat semolina [ 3 ] that is traditionally served with a grizzle spooned on top. Pearl millet, sorghum, Bulgur and other cereals can be cooked in a similar way in early regions and the leave dishes are besides sometimes called couscous. [ 4 ] : 18 [ 5 ] Couscous is a basic food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. [ 6 ] [ 7 ] : 250 It is besides widely consumed in France, where it was introduced by Maghreb immigrants. [ 8 ]

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etymology [edit ]

The word couscous, alternately cuscus or kuskus, is of Berber origin, [ 9 ] [ 10 ] [ 11 ] The claim formation of the discussion presents some obscurities. [ 9 ] The Berber root √K-S means “ well formed, well rolled, rounded ”. [ 9 ] [ 10 ] Numerous names and pronunciations for couscous exist around the populace. [ 12 ] : 919

history [edit ]

It is ill-defined when couscous originated. Food historian Lucie Bolens believes couscous originated millennium ago, during the reign of Masinissa in the ancient kingdom of Numidia in contemporary Algeria. [ 13 ] [ 14 ] Traces of cooking vessels akin to couscoussiers have been found in graves from the third century BC, from the time of the berber kings of Numidia. [ 15 ] According to Charles Perry, couscous originated among the Berbers of Algeria and Morocco between the end of the 11th-century Zirid dynasty and the originate of the 13th-century Almohad Caliphate. [ 11 ] The historian Hady Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era. [ 16 ] In the one-twelfth century, Maghrebi cooks were preparing dishes of non-mushy grains by stirring flour with water system to create light, round balls of couscous boodle that could be steamed. [ 17 ] The historian Maxime Rodinson found three recipes for couscous from the 13th-century Arabic cookbook Kitab al-Wusla ila al-Habib, written by an Ayyubid author, [ 16 ] and the anonymous Arabic cook book Kitab al tabikh and Ibn Razin al-Tujibi ‘s Fadalat al-khiwan besides contain recipes. [ 14 ] Couscous is believed to have been spread among the inhabitants of the iberian Peninsula by the Berber dynasties of the thirteenth hundred. In contemporary Trapani, Sicily the smasher is still made to the chivalric recipe of andalusian writer Ibn Razin al-Tujibi. Jews from Spain and Portugal introduced cuscussu to Tuscan cuisine when they settle in Livorno at the end of 16th hundred, and families that moved from Tabarka to Liguria brought the dish with them to Carloforte in the eighteenth hundred. [ 18 ] Known in France since the sixteenth hundred, it was brought into french cuisine at the begin of the twentieth hundred, via the french colonial Empire and the Pieds-Noirs of Algeria .

formulation [edit ]

Brown couscous with vegetables in Tunisia Couscous is traditionally made from the hard share of the durum, the character of the grain that resisted the grinding of the millstone. The semolina is sprinkled with urine and rolled with the hands to form small pellets, sprinkled with dry flour to keep them divide, and then sieved. Any pellets that are excessively little to be finished granules of couscous twilight through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into bantam granules of couscous. In the traditional method of preparing couscous, groups of people come together to make large batches over several days, which are then dried in the sunday and used for several months. Handmade couscous may need to be re-hydrated as it is train ; this is achieved by a process of moisten and steam over stew until the couscous reaches the hope light and downy consistency. [ 19 ] In some regions couscous is made from farina or coarsely grind barley or bone millet .
kiskas (French: couscoussier), a traditional steamer for couscous. ( french : ), a traditional soft-shell clam for couscous. In modern times, couscous production is largely mechanized, and the intersection is sold in markets around the universe. This couscous can be sauteed before it is cooked in water system or another liquid. [ 19 ] by rights cooked couscous is abstemious and downy, not gluey or game. traditionally, North Africans use a food steamer ( called a taseksut in Berber, a كِسْكَاس kiskas in Arabic or a couscoussier in French ). The basis is a improbable metallic pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a soft-shell clam sits where the couscous is cooked, absorbing the season from the stew. The lid to the steamer has holes around its boundary thus steam can escape. It is besides possible to use a potentiometer with a steamer insert. If the holes are besides big, the soft-shell clam can be lined with dampen cheesecloth. There is little archaeological tell of early diets including couscous, possibly because the original couscoussier was credibly made from organic materials that could not survive extend exposure to the elements. The couscous that is sold in most western supermarkets has been pre-steamed and dry. It is typically train by adding 1.5 measures of boiling body of water or stock to each standard of couscous then leaving covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dry pasta, or dried grains ( such as rice ). Packaged sets of quick-preparation couscous and displace vegetables, and generally kernel, are routinely sold in european grocery stores and supermarkets. Couscous is widely consumed in France, where it was introduced by Maghreb immigrants [ 20 ] and voted the third base most popular serve in a 2011 view. [ 21 ] [ 22 ]

recognition [edit ]

In December 2020, Algeria, Mauritania, Morocco and Tunisia obtained official realization for the cognition, know-how and practices pertaining to the production and consumption of couscous on the Representative List of the intangible cultural Heritage of Humanity by UNESCO. The joint submission by the four countries was hailed as an “ case of external cooperation ”. [ 23 ] [ 24 ]

local variations [edit ]

tfaya and roasted chicken. Moroccan couscous withand roasted chicken. couscous proper is about 2 mm in diameter, but there besides exist a larger variety ( 3 millimeter more ) that is known as Berkoukes, deoxyadenosine monophosphate well as an extremist fine translation ( around 1 millimeter ). [ 11 ] In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables ( carrots, potatoes, and turnips ) cooked in a hot or mild broth or stew, and some kernel ( broadly, chicken, lamb or mouton ) . tfaya. couscous with vegetables, meat, and

Algeria and Morocco [edit ]

algerian couscous can besides include tomatoes and legumes. Moroccan couscous uses saffron. In both Algeria and Morocco it may be served at the end of a meal or by itself in a dish called “sfouff”. Along the Mediterranean coast of Algeria and Morocco, an ultra-fine ( 2 millimetres ( 0.079 in ) in diameter ) class of couscous, known as seffa or mesfuf, is besides produced. [ 11 ] It can besides be served as a dessert, for which the couscous is normally steamed several times until it is downy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. traditionally, this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper. [ 14 ]

tunisia [edit ]

fish couscous from tunisia In Tunisia, couscous is made by and large hot with harissa sauce and served normally with any cup of tea, including lamb, fish, seafood, gripe and sometimes, in southern regions, camel. fish couscous is a tunisian specialization and can besides be made with octopus, squid or other seafood in hot, loss, blue sauce .

libya [edit ]

In Libya, it is by and large served with lamb, but besides camel, and rarely beef, in Tripoli and the westerly parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert ; it is prepare with dates, sesame, and pure honey, and locally referred to as maghrood .

mauritania [edit ]

In Mauritania, the couscous uses large pale yellow grains ( mabroum ) and is darker than the yellow couscous of Morocco. It is cooked with lamb, beef, or camel kernel in concert with vegetables, primarily onion, tomato and carrots, then mix with a sauce and served with ghee, locally known as dhen .

like foods [edit ]

Couscous is made from squash wheat flour rolled into its component granules or pearls, making it distinct from pasta, even pasta such as orzo and risoni of similar size, which is made from grind wheat and either molded or extruded. couscous and pasta have similar nutritional value, although pasta is normally more neat. [ 3 ]

several dishes from all over the universe are besides made from granules, like those of couscous rolled from flour from grains or early milled or grated starchy crops .

  • Attiéké, a staple food in Côte d’Ivoire and also known to surrounding regions of West Africa, is made from granulated grated cassava.
  • Cuscuz ( portuguese pronunciation :[kusˈkus]Northeast Region of Brazil. It is made out of cornmeal and eaten hot with meat and cold with milk.[25] In the state of São Paulo the Cuscuz is pressed into a mold decorated with orange slices, in a dish called CuscuzPaulista a variation of the original version made by locals after migrants waves from the Northeast Region to this state.
  • Dambou is a couscous-like dish from Niger. It may be made from semolina for special occasions, but is often made with rice, millet or other grain. Moringa leaves are traditionally included in the dish.[26][27] In France, this Nigerien dish has been adapted as a specific variant (called Couscous aux épinards) of the Maghreb-syle couscous commonly found there, often using spinach in place of the moringa.[28]
  • Fregula is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven.
  • Kouskousaki (Κουσκουσάκι in Greek or kuskus in Turkish), a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.[ citation needed]

Maftoul, a palestinian variety show of couscous that is made with bulgur .

  • In the Levant, the dish known as moghrabieh (a reference to the Maghreb region) uses the same durum-based semolina flour but rolled into larger (5–6 millimetres (0.20–0.24 in) in diameter) ‘pearls’ to create a dish that is popular across Jordan, Lebanon and Syria.[29] The pearls are either cooked as part of a stew or flavoured with cinnamon and served alongside a chicken and chickpea broth.
  • Palestinian maftoul uses granules that are larger than the North African variety but smaller than moghrabieh pearls (2–3 millimetres (0.079–0.118 in) in diameter) and made with bulgur, not durum wheat.[30] It is similarly served alongside a chicken and chickpea broth. Maftoul is an Arabic word derived from the root “fa-ta-la”, which means to roll or to twist, describing the hand-rolling method used to make the granules.[19]
  • Thiep is a couscous variant in the Sahel countries of West Africa, such as Mali and Senegal that uses pearl millet pounded or milled to the size and consistency of couscous.[31][4] Sahel couscous is served without legumes and without broth.[14]
  • Ptitim, also known as Israeli couscous, is made up of tiny balls of toasted pasta, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name, it is not a type of couscous.
  • Wusu-Wusu is a couscous that is prepared out of fonio in the Hausa region of Nigeria, Benin, Togo and Ghana.[32]

See besides [edit ]

Notes [edit ]

  1. ^Berber languages: ⵙⴽⵙⵓ, romanized: Seksu; Arabic: كُسْكُس‎ kuskus, or kseksu, or kseksu
  2. ^ normally about 2 millimetres ( 0.079 in ) in diameter, though a all right ( 1 millimeter ) and larger varieties ( 3 millimeter or more ) besides exist in North Africa .

References [edit ]