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Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word ''couscous'' (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa ‘to pound’, and is probably of Berber origin. The exact formation of the word presents some obscur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to the east, and the disputed territory of Western Sahara to the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spanish exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber; the Moroccan dialect of Arabic and French are also widely spoken. Moroccan identity and culture is a mix of Arab, Berber, and European cultures. Its capital is Rabat, while its largest city is Casablanca. In a region inhabited since the Paleolithic Era over 300,000 years ago, the first Moroccan s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North African Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and tajine, ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algerian cuisine, Algeria, Moroccan cuisine, Morocco, Tunisian cuisine, Tunisia and Libyan cuisine, Libya, as well as Mauritanian cuisine, Mauritania, is by origin Berbers, Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French cuisine, French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscoussier
A couscoussier is a traditional double-chambered food steamer used in Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. It is typically made of two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, is designed to be placed on top of the first, and has a lid and a perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscoussier
A couscoussier is a traditional double-chambered food steamer used in Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. It is typically made of two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, is designed to be placed on top of the first, and has a lid and a perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algeria
) , image_map = Algeria (centered orthographic projection).svg , map_caption = , image_map2 = , capital = Algiers , coordinates = , largest_city = capital , religion = , official_languages = , languages_type = Other languages , languages = Algerian Arabic (Darja) French , ethnic_groups = , demonym = Algerian , government_type = Unitary semi-presidential republic , leader_title1 = President , leader_name1 = Abdelmadjid Tebboune , leader_title2 = Prime Minister , leader_name2 = Aymen Benabderrahmane , leader_title3 = Council President , leader_name3 = Salah Goudjil , leader_title4 = Assembly President , leader_name4 = Ibrahim Boughali , legislature = Parliament , upper_house = Council of the Nation , lower_house ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, Wheat#Hulled versus free-threshing species, free-threshing form. Like emmer, durum wheat is Awn (botany), awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
UNESCO Intangible Cultural Heritage Lists
UNESCO established its Lists of Intangible Cultural Heritage with the aim of ensuring better protection of important intangible cultural heritages worldwide and the awareness of their significance.Compare: This list is published by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, the members of which are elected by State Parties meeting in a General Assembly. Through a compendium of the different oral and intangible treasures of humankind worldwide, the programme aims to draw attention to the importance of safeguarding intangible heritage, which UNESCO has identified as an essential component and as a repository of cultural diversity and of creative expression. The list was established in 2008 when the 2003 Convention for the Safeguarding of the Intangible Cultural Heritage took effect. the programme compiles two lists. The longer, Representative List of the Intangible Cultural Heritage of Humanity, comprises cultural "practices and expressio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Igiliz
Igiliz (, ) is a medieval village located on the edge of the Sous valley in the Anti-Atlas mountains of Morocco. It is most known for being the birthplace of Ibn Tumart, founder of the Almohad caliphate. The village was known as place of pilgrimage by Ibn Tumart's followers during Almohad rule. Name Igiliz is a toponym in Berber that can be translated to "mountain peak" or "isolated mountain". Architecture Igiliz is fortified by two defense walls. There is a residential complex, the Qasba, centered around two courtyards. There is the presence of two places of worship, including a large mosque. Artificial caves, former quarries, were used as places of spiritual retreat and pilgrimage. History The village was built in the 11th century by the Arghen, Ibn Tumart's tribe, as a ribât. Ceramics jars, lamps, plates, braziers, pans, marmites, couscoussiers, flowerpots and a bread oven were found in the archeological site. It is theorized that the community in Igiliz held a mark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found in West Asian cuisine. Characteristics Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value (table). Culinary uses Bulgur does not require cooking, although it can be included in cooked dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berber Languages
The Berber languages, also known as the Amazigh languages or Tamazight,, ber, label=Tuareg Tifinagh, ⵜⵎⵣⵗⵜ, ) are a branch of the Afroasiatic language family. They comprise a group of closely related languages spoken by Berber communities, who are indigenous to North Africa.Hayward, Richard J., chapter ''Afroasiatic'' in Heine, Bernd & Nurse, Derek, editors, ''African Languages: An Introduction'' Cambridge 2000. . The languages were traditionally written with the ancient Libyco-Berber script, which now exists in the form of Tifinagh. Today, they may also be written in the Berber Latin alphabet or the Arabic script, with Latin being the most pervasive. Berber languages are spoken by large populations of Morocco, Algeria and Libya, by smaller populations of Tunisia, northern Mali, western and northern Niger, northern Burkina Faso and Mauritania and in the Siwa Oasis of Egypt. Large Berber-speaking migrant communities, today numbering about 4 million, have been livin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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