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Original name
Kesksou
There is no need to introduce it, the most famous Moroccan food in the world. Rich flavors and unique in its preparation, this dish says a lot about the generosity of Moroccan cuisine.
Couscous (wheat flour semolina, ginned by hand with water and olive oil) slowly steamed on the boiling broth of meat, vegetables, spices and various local condiments.To do this, locals use a Moroccan "Keskas", utensil reserved for steam cooking in Moroccan cuisine.
When dressing the couscous, semolina is deposited in a large earthenware dish called "Gasria". The semolina is then topped with the meat, then vegetables and watered with the baking broth
nIn the local tradition, the Couscous is served hot, every Friday.
It is accompanied by a glass of fees « #Lben# ». (Moroccan fermented milk)
While the lamb is the most used meat in this dish, you can do it with veal, camel, chicken or the « #Gueddid# » (Moroccan dried meat).
| In the local culture | - For everyday - For special occasions |
| Spicy | Moderately spicy |
| How to eat it | - With a spoon - By hand |
| Caloric value | High |
| Temperature | - Hot |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | 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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