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Original name
Couscous tfaya
The recipe for couscous exists in several varieties in Morocco. Couscous called "Tfaya" is most known sweet and salty version.
The "Tfaya" is a confit of onions, raisins with cinnamon and honey.rnThis preparation (cooked separately from the couscous) is used as a topping of the #couscous# dish as in the classic recipe. The only difference that can be noted between a traditional couscous and couscous prepared for the "Tfaya" is that we puts fewer vegetables in it.The mix of textures and flavors is very pleasant on the palate. People generally like to make bites where they mix a little confit, semolina, vegetables and meat. Everyone puts the proportions he wants.
When preparing couscous for guests or for a special occasion, this version of couscous is preferred.
| In the local culture | - For special occasions |
| Spicy | Well spicy |
| How to eat it | - With a spoon - By hand |
| Caloric value | High |
| Temperature | - Hot |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Steamed |
Side food
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Fermented and beaten milk
The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).
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