Saida and Ivan Stone have invited the rest of the family to have lunch with a native family who has offered them couscous and rfissa, two of the most popular dishes of Tétouan.
Couscous is a Berber dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Pearl or Israeli couscous, properly known as ptitim, is a type of pasta.
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It is consumed in France where couscous was introduced by Maghreb immigrants -Algerians, Moroccans and Tunisians.
The word couscous is of Berber origin. The exact formation of the word presents some obscurities. The Berber root √K-S means, well formed, well rolled, rounded. Numerous names and pronunciations for couscous exist around the world.
Couscous is traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets.
More information: Clifford A Wright
This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women come together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous may need to be re-hydrated as it is prepared; this is achieved by a process of moistening and steaming over stew until the couscous reaches the desired light and fluffy consistency.
In some regions couscous is made from farina or coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.
In modern times, couscous production is largely mechanized, and the product is sold in markets around the world. This couscous can be sauteed before it is cooked in water or another liquid.
Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer called ataseksut in Berber, a كِسْكَاس kiskas in Arabic or a couscoussier in French. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape.
It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was probably made from organic materials that could not survive extended exposure to the elements.
Rfissa (Arabic: رفيسة) is a dish that is very popular in Morocco and is served during various traditional celebrations.
It is traditionally served with chicken and lentils and fenugreek seeds, msemmen, meloui or day-old bread, and the blend of ras el hanout.
It's traditional to serve rfissa to a woman who has just given birth, as fenugreek is supposed to be beneficial for women that are recovering from child birth.
More information: Journey Beyond Travel
Little by little
the camel goes into the couscous.
Moroccan Proverb
No comments:
Post a Comment