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Algerian Couscous
Algerian couscous, () – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules. There are several regional variations of Algerian couscous, and the specific ingredients and preparation methods can vary depending on the area and the preferences of the cook. The preparation of Algerian couscous can be a time-consuming process that requires several steps. First, the semolina granules are moistened with water and olive oil and rubbed together until they form small, uniform balls. These balls are then steamed in a Couscoussier, keskas, a special pot with a steamer basket on top, for about an hour until they are fluffy and tender. Meanwhile, the meat and vegetables are cooked in a separate pot with spices, such as cumin, coriander, and turmeric. The stew is then combined with the cooked couscous, and the dish is typically garnished with onions or fresh herbs, such as parsley or cilantro. Etymology According to the Algerian l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean. It is based on both land and sea products. Conquests and demographic movement towards the Algerian territory were two of the main bases of exchanges between the different peoples and cultures. For its location, the culinary traditions of Algeria Amazigh, Andalusian, Arab, Ottoman, Mediterranean. Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is Algerian couscous, couscous, recognized as a national dish since the days of the Numidia, Numidian Kingdom. Ingredients Algeria, like other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deglet Nour
Deglet Nour, also spelled Deglet Noor, is a cultivar of the Phoenix dactylifera, date palm that originated in the oasis of Tolga, Algeria, Tolga in Algeria.Pierre Munier, ''Le palmier-dattier'', éd. Maisonneuve et Larose, Paris, 1973, Commonly referred to as the "queen of all dates", the authentic Algerian Deglet Nour date has a soft touch, a translucent light color and a honey-like taste, characteristics which distinguish it from other dates. Besides being popular in Algeria, Deglet Nour seedlings have been harvested to Libya and Tunisia, and even the United States where they are grown in inland oases and are the chief export cultivar. Sugar rationing helped the Deglet Nours grow in popularity in the US as a candy replacement. Deglet Nour is one of hundreds of cultivars of the Phoenix dactylifera, date palm but is, according to the Food and Agriculture Organization of the United Nations (FAO), the leading date in terms of export value. Origins Several old works provide evide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', '' pastilla'', '' tajine'' and '' shakshouka''. Origins The cuisine of the Maghreb, the western region of North Africa, includes that of Algeria, Morocco, Tunisia and Libya, and is by origin a mixture of Arabian, Berber and Mediterranean cuisines, with historic influences from Ottoman and European cuisines. The cuisines of Algeria, Tunisia and Libya and Morocco have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for '' khobz'' bread and ''couscous''), fish, seafood, goat, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smen
''Smen'' (from also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter native to North African cuisine (Algeria, Morocco and Tunisia), as well as a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. However, smen is also an important ingredient in Middle Eastern cuisine and North African cooking. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to its boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a '' khabia'', and salted before it curdles. Some have it as a practice to add roasted fenugreek seeds to the boiling butter, after which it is strained from the fenugreek seeds. Thyme is often added to it to provide a yeast and enzyme starter. Other plants or fruits can be used. The result is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seffa
''Seffa'' () is a Maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. The dish may incorporate meat, and also alternatively be made with vermicelli or rice. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings. ''Seffa'' can also be served with chicken () or with raisins (). According to Emily Gottreich, the version of ''seffa'' involving a mixture of butter with chicken, or other meat, is a "distinctively Moroccan dish" traditionally only found in Muslim homes owing to the Jewish dietary prohibition on the mixing of meat and dairy in a single meal. However, ''seffa'' in its simpler form, flavoured with just sugar and cinnamon, is prepared by Moroccan Jewish communities on the night of the Mimouna. This dish is also known by the French: ''Couscous Sucré et Sec'' (sweet and dry couscous). There are also sweetened cuscus dishes besides ''seffa'', su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesfouf
''Mesfouf'' or ''masfouf'' () 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. Local recipes In Algeria, it is served as a main dish made of peas and beans. According to them, it is advisable to drink it with some whey or yoghurt to facilitate digestion even though it is lighter than couscous. There are many local recipes for the ''mesfouf'', such as the savory one and the sweet one. Some people opt for the one which contains vegetables and meat. As for the others, they want it accompanied with peas and dried grapes as in the surrounding of Tunis. Sfaxians prefer it decorated with almond and dates and dried fruits (pistachios, hazel nuts) and custard.International Inner Wheel Sfax, ''Nos recettes de tous les jours et jours de fêtes' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
