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Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish [5] [6] of small [a] steamed granules of rolled semolina [7] that is often served with a stew spooned on top. Pearl millet , sorghum , bulgur , and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also ...
In Italy, (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. Semolina can also be used for making a type of gnocchi called gnocchi alla romana, where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel.
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]
The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before the arrival of the Romans. From the 7th century onwards, the Arabs introduced a variety of spices , like saffron , nutmeg , cinnamon , ginger and cloves , which contributed and influenced the culinary culture of North Africa.
U.S. News & World Report just rated the Mediterranean diet as the No. 1 diet for the eighth year in a row. Not only did it win best overall diet, it also won the top spot for managing diabetes ...
The semolina is first toasted in fat, either oil or butter, to which water or milk and sugar are added as desired to create the preferred taste and consistency. [15] Dairy-based rice flour halva, known as Pathein halawa, is considered a Burmese delicacy native to the city of Pathein.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.