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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
|How to eat it|| - With a spoon|
- By hand
|Temperature|| - Hot|
|Allergy|| - Contains gluten (wheat)|
|Difficulty of preparation||Difficult|
|Cooked - Raw|| - Cooked|
|Outils de préparration|| - Steamed|
The seffa is the simplest sweet version of couscous.The semolina is prepared in the same way as in the couscous, then sprinkle on it cinnamon and icing sugar....
Semolina with cinnamon and sugar
A quick dish for little hungers, easy to prepare: the softness of couscous meets the acidity of the fermented milk....
|Street food, Homemade||Lunch, Starters, Snack food, Dinner|
Semolina with fermented milk
The "Gueddid" is a dried meat on the bones. It may surprise with its spicy taste and strong odor. Couscous is one of those dishes that could be adapted perfectly with it....
|Spicy, Salty||Quite expensive|
Couscous with dried meat
The recipe for couscous exists in several varieties in Morocco. Couscous called "Tfaya" is most known sweet and salty version....
|Sweet and salty, Spicy||Quite expensive|