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In some regions, couscous is made from farina or coarsely ground barley or pearl millet. A kiskas (French: couscoussier), a traditional steamer for couscous. In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid. [29]
Helhal couscous / Wild lavender couscous: The ingredient "Halhal" refers to wild lavender. the wild lavender is squeezed to extract its juice and essence, which is then used to moisten the couscous instead of water. The couscous is steamed twice and then olive oil is added at the end. It is served alongside buttermilk or milk. [43] [44]
A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. [1] This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats.
You can also use a wet brine to improve the flavor and texture of boneless and skinless chicken breasts using a ratio of 1 tablespoon of salt for every cup of water.
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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
The ptitim grains may be fried for a short time before adding water. [7] They can also be baked, go in soup, served in a pie, used for stuffing, or made as a risotto. [5] Ptitim may also be used in other dishes as a substitute for pasta or rice. [12]
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. Spelt , an ancient grain, is a hexaploid species of wheat. [ 22 ] Spelt dough needs less kneading than common wheat or durum wheat dough.