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Today I will show you couscous of algeria ..

The origin of the couscous is Couscous or Couscous (as it is called in Tunisia, western Libya and Mertania), or Sixo in Amazigh (Algeria, Morocco and eastern Libya), an Amazigh word originally mentioned by Duraid in the language population in the 10th century AD.

The word Xxxo is an Amazigh word derived from the word SIXO meaning the way in which small wheat grains of the dish are brought.

It is made from wheat flour, maize or barley in the form of small granules. In a wooden bowl or colloquially, it is placed in the bowl of oud. Wheat flour is placed in the palm of the hand. It is called a little bit of water. With fine movements of the hands, the granules are separated from each other, then passed through a dedicated sieve. Each stage has its own squirrel to make the couscous grapes thin, to carry the couscous and compost granules to the pomegranate and to be placed over the couscous to evaporate. Cook it with water and add the oil so as not to knead.

Types of couscous dishes:

Couscous salted: cooked by broth with vegetables, with meat, chicken or whale, and there is milk couscous served with dry beans, capawi, potatoes, bacon or raisin.
Sweet couscous: Bring with raisins, sugar, nuts, cinnamon and eat with yogurt.
Special casserole dishes:

Pruning or Coated: This is a special measure with size nozzles corresponding to the amount of couscous.
Couscous: A pot in which couscous beads are placed, a spherical shape with holes not large enough to allow the steam coming from the tulip to rise to the semolina to cook.
Weld or cage: A long strip of cloth that fills the gap between the pot and the cascas to hold the steam and prevent its leakage.
The dish is now one of the most famous popular dishes popular North Africa and Sicily in Italy and even France, which represents couscous is the second favorite of the French.

For example, Algeria is the first main dish that Algerian families share. Most of the Algerian families attend it on Friday for lunch. It is a very strong dish in our joys and events. Every region in Algeria has its own style in preparing it, and this is why we have collected some of the most important recipes for preparing couscous in Algeria from Chaouia to tribes, Grand:

Preparation of Couscous: Couscous beads are prepared in the same way throughout the Algerian soil, as follows:

Place 2 or more cups (according to the quantity) of couscous in a bowl, wash it with water once or twice and then leave it in the couscous to dry well.

After we dry it, put it in a bowl and then rub it with the hands. With the fingers we can separate the grains from each other, put a little oil and rub it well and place it in the couscous over the top of the boiling water. When you notice that the steam is starting to rise from the couscous, remove it and repeat the process. And then add a little salt and add the oil or butter and put it back in the couscous lefour again.

How to prepare the broth: The broth varies from one region to another and it is up to you, Madam, these delicious recipes:
Eurasian couscous (Chaoui):
Ingredients: lamb meat, chopped onion, chopped tomatoes, mashed garlic, chickpeas, dry cake, black pepper, salt and gourd, or oil for frying with butter and water.

Preparation: In a saucepan, put a little oil and butter. Add the meat to the sauce. Then add the onions, garlic, mashed tomatoes, salt, black pepper and cashews, and let all be well. Then add the chickpeas a cup, and then let the water cook thoroughly. Note that the meat has been leveled and chickpeas as well add the lotion for 10 minutes to ripen, and offers couscous with this broth.

We can also use carrots, turnips and potatoes, but this kind of couscous we add in a sauteed tomato spoon.

Couscous tribes: in the tribes attend couscous in different ways, including:
Pomphor or Kaspersky Kebab:

Ingredients: 1 cup couscous, 2 medium-sized islands, 1 turnip, 1 lot, 1 potato, 1 cup green peas or beans and 2/3 cup olive oil.

How to prepare:

Wash the couscous, drain quickly, leave to be dried, then salted and placed in the couscous. In these parts, the vegetables cut into small squares and salted. When the steam of the couscous is absorbed in a vase and stirring, we repeat the process. And then put the couscous on it and let all cook on steam. Finally, when the steam rises, empty the whole container, add the olive oil and mix well. Warm as a main dish.

Also there is another recipe is couscous with meat and vegetables, like the Eurasian couscous. In this recipe, add the green pulp with the vegetables and cinnamon with spices.

The people of the south:
Ingredients: 3 cups couscous, 50 g of municipal ghee, 3 cups water, 1 teaspoon salt (this is always the case with couscous).

50 g, chickpeas, 50 g, 1 medium onion, meat, hot pepper, 2 potatoes, 3 medium-sized islands, 1 mashed tomato, 10 g pumpkin or capuya, 4 teaspoons red pepper as desired Dream 2 to 3 liters of water.

How to prepare:

Put the meat, onions, potatoes, carrots, tomatoes and oil in the saucepan and leave the mixture on the fire until it boils.

Add the amount of 3 liters of water and leave the mixture until the meat is cooked, then add the pumpkin and leaves mature, when the vegetables ripen add the tomato sauce and stir well until melted in the broth.Meanwhile put dates in a bowl and add warm water and purified until it decomposes, Drain and add to the broth, and finally season the spice with spices and leave to condense a little.

This in short and we will inform you about the rest of the recipes in the kitchen corner Kalmsvov and nerves ... Etc.

This is our Algerian heritage. We have to preserve it for future generations and to know it for the rest of the countries. As Morocco and Tunisia are defining their cuisine, we also need to introduce, celebrate and diversify our Algerian cuisine.

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thnak's for your attentions !