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Description

Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat (sweet corn in Brazil) and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. The Levantine variant, popular also in Israel, is slightly more than twice the diameter and made of hard wheat instead of semolina. 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. The dish is a primary staple throughout the Maghreb; in much of Morocco, Algeria, Tunisia and Libya it is also known as a`aam , "food". It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East.

Contributeurs

Éditeur Frederic P. Miller

Éditeur Agnes F. Vandome

Éditeur John McBrewster

Détails sur le produit

DUIN 19J8NKI5M7F

GTIN 9786130273330

Langues Anglais

Nombre de pages 188

Type de produit Livre de Poche

Couscous

Frederic P. Miller

Ce produit est malheureusement en rupture de stock!
TVA incluse - Livraison GRATUITE
Ce produit est malheureusement en rupture de stock!