COMENIUS EUROPEAN PROJECT
IMPACT OF CULTURE
ON OUR OTHER FOOD
HABITS
Dish of peace
between the peoples
of the Mediterranean
COUS COUS FROM THE ARAB
PEOPLE TO ITALIAN
HISTORY OF COUS-COUS
Thousands and thousands and thousands
of grains. As the sands of the desert.
The roots of cous them are 'among the
dunes of North Africa, the Maghreb,
where the Berbers still live.
More 'late Arabs made their traditions
of Africans, among these the cous cous.
The dish was made even symbol of Arab
cuisine.
Arabs were then to make this dish
today is consumed in countries far from
Islamic culture, a legacy of domination
occurred centuries ago. And 'the case
of Italy with Sicily where the
traditional dish was contaminated by
the taste locale.Il with cous cous was
called "the plate of peace between the
peoples of the Mediterranean."
The West saw the cous cous the late,
when famous writers proposed a public
lover dell'esotico their travel records
in the countries of North Africa. In Italy
now is to find simple meal from
"Incocciati", or work by hand. Compared
to that Tunisia is more coarse. And
through this meal goes the way of today
CURIOSITY....
It is said behind this
design of ancient Egypt,
is celi the secret of
cous-cous Next to it were
found these words:
So speaks; the sacer without
dowry, tenutario of archetypes
and prototypes, worthy and seasoned
keeper of the recipe of "cous cous all'assuan"
him, the only (from left, and the only) ...
GIULIANOTEPH who was vizier during the reign
of Djoser
RECIPE
INGREDIENTS FOR 4 PEOPLE
For the dough:
-500 Kg of grain semolone;
-olive oil and water (half cup for both);
-cumin and coriander;
-2 Twigs of chopped parsley;
salt-Q.B.
Ingredients for the sauce
•
•
•
•
•
•
•
2 zucchini and 2 carrots (large);
2 etti of boiled chickpeas
100g peeled tomatoes;
Seasonal vegetables;
1 stick of celery;
1 leek and 1 clove of garlic;
500g of bocconcini of abbacchio
Preparation of
cous-cous
• Pour into a bowl the semolone, salt and
rain water and pour 1 | 15 of the glass
of oil (turning clockwise)
• Add the spice powder, if the dough is
very dry add half a glass of water.
• Putting to rest the dough into a steel
colander.
PREPARAZIONE DEL
CONDIMENTO
• Nella cous-coussiera(o in una pentola alta
con colapasta in metallo)mettere a far
soffriggere la carne e il porro.
• Aggiungere i pomodori pelati(tagliati a
dadini) e l’olio d’oliva rimanente.
• Versare nella pentola 1litro di acqua,porre
sopra alla pentola il colapasta in metallo
e chiudere con la carta d’alluminio gli
spazzi fra il colapasta e la pentola.
• Mettere il coperchio e mescolare,sgranando
l’impasto,per una buona mezz’ora.
• After the first half gradually
add the seasoning (not in couscous) vegetables in their
cooking times.
• Salt and pepper.
• Keep the other for 1 hour
(minimum) on the fire, until the
sauce has become 1 | 4 of the
original.
• Serve on a platter size and add
the sauce with a sprinkling of
finely chopped parsley
SOME PHOTOS
DURING THE
PREPARATION OF
THIS COURSE!
And finally ... ... ..