The word "couscous" may have its origin in the word Skso barbarism. May be the origin of the Arabic word "Ascari", which means the cracker into small pieces-the Arabic word "Kiskiz" proportion to the extent that the evaporation cook this dish or the ratio of the sound caused .by the rising evaporation during cooking.
He moved eat couscous from the Maghreb countries to Egypt and the countries of sub-Saharan Africa and the Middle East. Then go to eat the Iberian Peninsula, where it became widely between Almorckyin. It also is credited for the dissemination of this dish on the island of Sicily, for a period of Islamic rule there in between 829 and 1063 AD. While the transfer of the Portuguese eat this food in the 16th century to the Brazilian colony where they still constitute one of the elements of breakfast there to this day.
This source and deliver a composite Carbohdarat Zuldhenneat few popular and widely within American society and other Western countries are aware the importance of health couscous. Among other reasons, which calls for Iqbal on couscous Ashabian wave is growing and the current popularity of Mediterranean cooking and the flow of Maghreb immigrants and ease of cooking and the ability to adapt Alexxuetkon dish of couscous and semolina mixture of flour, salt and water. The preparation starts put handfuls of semolina is sprinkled with salt water. Then add the flour mixture while tease hand on the vessels of pottery. And are separated from each berry floury during this process. Then add oil when it reaches the berry size is desirable, where couscous then be ready to add the meat and vegetables to him.
While some still in poor and rural areas using antique Aladuana to cook couscous, many people are buying that product is ready. Another option is to prepare the couscous to have enough for weeks and stored in a dry place to need. The Tunisians Fadovon to mush, those Althoabl hot to make grains more heartburn and redder.
It remains one of the foods famous couscous in North Africa because it is cheap and the price is not subject to the preparation of a single pattern. This dish, which is always linked to the region's tendency national and cultural identity are usually submitted on Friday. Also attached is a list of the dishes offered at holidays and family celebrations of the spirit of solidarity with the community. And also represents a key part of the guest in accordance with those multiple banquet dishes that offer during festivals. Where is presented in festivals as the end of Ramadan, for example, food availability.
It seems lure couscous evident at a college specializing in the financing of concerts in Tizi Ouzou, Algeria, where shattered those civil record informal achieved by Tunisia in the preparation of larger dish couscous in the world in June 2004 and was then the "Guinness Book of World Records "is ready to amend the record for this dish, which is enough to satisfy the 22,000 people. The dish that contains couscous than 2,600 kilos of dry semolina and meat from 100 sheep and 1.5 tonnes of vegetables. The dish Alkskiz that was installed on the stove of three positions of 4. 0.3 meters wide and 8 meters deep.
But vogue couscous may face the threat of extinction as a result of the growing fame Amae quinoa, one of the food ingredients that date back to the people who know the old Alonkh growing popular. Vhbat this dish more flavor tilted to taste walnuts and more bitter and less chewy than runner-although they are of the same size and color. The most important weapon in the battle for the quinoa grain is to contain a larger amount of protein and a lower percentage of carbohydrates which makes it more nutritional value of couscous grains and pulses others. The negative side of quinoa beads scattered in the Arctic is the taste Almrorh coating the seeds despite the fact that this effect can be mitigated by washing thoroughly before you begin cooking. Many flavors and dishes.
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