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Salted and kept in the open air for several weeks, the jerky comes from an ancient technique which is still used today.xa0With a characteristic taste obtained after a period of time, the « #Gueddid# » gives the sauce of the couscous an unmatched flavor.
To make this recipe, it's very simple!xa0Prepare the couscous as you usually do, then opt for the dry meat « 21e02d91-464a-4942-afc8-1cddfd57a1f9_Gueddid » or dried offal « #Cordas# » If you have it.
Ideal to replace the traditional couscous on Fridays or to warm up during winter, the couscous with dried meat has a very special flavor which is both salty and spicy.
Despite the strong smell that can get out, do not be fooled, it's a delight to discover!
|In the local culture|| - For special occasions|
|How to eat it|| - With a spoon|
- By hand
|Temperature|| - Hot|
|Allergy|| - Contains gluten (wheat)|
|Difficulty of preparation||Very difficult|
|Cooked - Raw|| - Cooked|
|Outils de préparration|| - Steamed|
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....
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 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|