VIEWS: 3 PAGES: 1 POSTED ON: 2/10/2012
Couscous is the most famous Algerian cooking and cooking in the Maghreb in general. This dish has roots deep in history. It is as old as the Algerian people and it is a mix of all cultures that have influenced the cooking of Algeria, like its mix of broth, which consists of various types of fresh vegetables and dried spices and a lot of meat. It is not only a popular dish, but it has a distinctive cultural identity and has an intimate relationship with the customs and traditions of society. Couscous is usually associated with weddings and parties for circumcision and also funerals.It is made from semolina wheat, corn or barley in the form of small balls, steam and cooking and added to meat or vegetables, or milk, or butter and sugar. You can buy instant couscous from the market and follow the instructions on the box of couscous for faster and easier than prepared in the traditional way of Algeria cooking. Usually accompanied by couscous broth is a collection of vegetables, dried beans, meat, chicken or fish broth, but the most popular genres associated with the Algerian couscous is cooking in the broth lamb prepared in the following way: Ingredients for this recipe: 1 kg of couscous or couscous record home-ready 1 kg of sheep meat Half a kilo of courgettes (Zucchini) cut lengthwise in four 2 large onion chopped fine Salt and black pepper Head shop (a group of problem, ground spices include cinnamon, cloves, ginger, nutmeg and green cardamom, cinnamon, cumin and coriander) 100 gm Homs drenched 2 quarters lengthwise cut carrots 2 quarters of the potato section Half a kilo of tomatoes peeled and chopped small pieces Vegetable oil How to do/prepare: Put onions and meat in the pot with spices and fried in oil until everyone blush a bit, then add the tomatoes and the volatility and leave for several minutes on the fire and then add the water and leave for half an hour on the backburner. When approaching maturity, add the meat from the vegetables and leave on a moderate fire until their maturity of all vegetables. Couscous attend either the traditional way or by using couscous ready then scoop in a dish and a large scale and we are working a hole in the middle of couscous put the meat and vegetables, and then watered it all Soups.And Bon Appétit!
"Cooking Algeria Algerian Couscous ( )"