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Read on for 20 couscous recipe ideas that won’t disappoint. 27 Simple Pasta Recipes Anyone Can Master 1. 15-Minute Mediterranean Couscous ... Sheet Pan Honey Tahini Salmon with Chickpeas and ...
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 ketogenic diet is a high-fat, adequate-protein, low-carbohydrate dietary therapy that in conventional medicine is used mainly to treat hard-to-control (refractory) epilepsy in children. The diet forces the body to burn fats rather than carbohydrates .
Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe.
In Tunisia, couscous is usually spicy, made with harissa sauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel. Fish couscous is a Tunisian specialty and can also be made with octopus, squid or other seafood in a hot, red, spicy sauce. Couscous can also be served as a ...
Reverse spherification is a method of molecular gastronomy. This method is similar to spherification , different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt.
Mesfouf or masfouf (Arabic: مسفوف) is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil. This food is quite popular in the Maghreb. It is conventional to consume the mesfouf during the holy month of Ramadan. It is served at traditional celebrations or family meals.
Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce. Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry.