2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
A mouth-watering slide of golden porridge with slices of vegetables and pieces of meat in the center of the table is couscous. What it is? This is a traditional Moroccan dish. Each region of this African country and even each individual family has its own ideas about how to cook couscous. Recipes may vary, but the respect for the dish remains the same. It is served on Fridays, treated to guests, served at the memorial table. A fact that especially surprises Europeans with couscous is that this dish is eaten with the hands. It is believed that it tastes better this way. How to make an original Moroccan meal at home?
Special dishes for couscous
To prepare the classic version of the dish, you will need a special saucepan, for which there is even a separate name in French, literally translated as “kuskusnitsa”. It is also sometimes called borma. This dish is distinguished by a device that includes two parts. The lower one is a high voluminous pan, and the upper one is a colander inserted into it. In the absence of a real kuskusnitsa at home and in the store, you can get by with the usual pan and colander. The main thing is that the first one is not too high, and the second approaches it in diameter. In addition, you will need a large round dish. Moroccans use unglazed pottery for such purposes. So, the dishes are assembled, you can start making couscous.
How to cook?
First of all, you need to find all the necessary products. First of all, you will need directly cereals - stmida, from which couscous is made. What is it? Almost the same as the usual semolina, only crushed more coarsely. Now such cereals can be bought in ordinary European stores, but in its absence, you can try to get by with manna. Meat and vegetables will need to be sent to the lower part of the kuskusnitsa. What they will be depends on what kind of couscous you get as a result of all your culinary efforts. For example, sometimes figs are added to the dish, and in the Mediterranean part of Morocco, fish is used instead of meat. Most often you can find the so-called Bel Hodra, or vegetable couscous. What does this mean? It's simple - you need tomatoes, onions, potatoes, turnips, pumpkin, zucchini, cabbage, chicken and fragrant spices. How to cook this dish?
Couscous Bel Hodra Recipe
Take half a kilo of cereal and about the same amount of chicken, one onion, one medium-sized tomato, a couple of large carrots, one turnip, one potato, a couple of small zucchini, two hundred grams of pumpkin, half a small head of cabbage, a few sprigs of cilantro and parsley, three tablespoons of vegetable oil and two - creamy, ground pepper. Prepare spices - ginger and turmeric, without which you will not get real couscous. What is this condiment? Turmeric - brighta yellow saffron-like spice that pairs well with many oriental dishes.
Wash the meat and put it whole in a saucepan, coarsely chop the onion and tomato, pour over with vegetable oil and add seasonings. Cover with a lid and cook for a quarter of an hour over low heat. Pour in one and a half liters of hot water and add the rest of the vegetables, also cut into large pieces. Place a colander with cereal on top of the pan. Before cooking, the cereal should be laid out on a dish and rubbed with palms, sprinkled with a couple of tablespoons of water. After a quarter of an hour, the cereal should be removed from the pan, put out of a colander on a dish, pour cold water over and mix, shaking your hands. Then pour the grits back into the colander and put to languish in a saucepan, add fresh herbs. After half an hour, remove the dish from the heat and put the couscous on a plate, and on top of it - the contents of the pan.
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