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Home > Art, Film & Photography > Marokkanische Kche: Kuskus, Harissa, Ras El-Hanout, Chermoula, Harira, Merguez
Marokkanische Kche: Kuskus, Harissa, Ras El-Hanout, Chermoula, Harira, Merguez

Marokkanische Kche: Kuskus, Harissa, Ras El-Hanout, Chermoula, Harira, Merguez


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About the Book

Aus Wikipedia. Nicht dargestellt. Auszug: Couscous (pronounced or ) is a typical Berber food that has become popular in many countries. Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with Tabbouleh), or as a side dish. The dish is a traditional staple throughout the Maghreb, especially among the Berbers where it is thought to have originated. It is also popular in the West African Sahel, in France, Spain, the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus and parts of the Middle East. It is particularly popular among Jews of North African descent such as the Algerian Jews, Tunisian Jews and Moroccan Jews, and is eaten in many other parts of the world as well. Couscous is a grain product made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from pre-cooked sweet-corn flakes. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. The pellets which are too small to be finished granules of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed...http://booksllc.net/?l=de


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Product Details
  • ISBN-13: 9781159155452
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 24
  • Spine Width: 1 mm
  • Weight: 50 gr
  • ISBN-10: 1159155453
  • Publisher Date: 22 Jul 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Kuskus, Harissa, Ras El-Hanout, Chermoula, Harira, Merguez
  • Width: 229 mm


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