Ceffa couscous

Ingredients for 8 to 10 people :

* 1 kg (2 lbs 3 oz) of coarse semolina

* 150 g (5 oz) of butter

* salt

* cinnamon, icing sugar, fresh milk

Preparation:

Put the semolina in the “gsáâ”, coat with 2 soupspoonfuls of oil and add a heaped teaspoonful of salt. Gradually sprinkle this semolina with 1/2 glassful of water, rolling it with the palm of the hand, Put in the upper part of a couscous steamer with the lower part full of boiling water. When the steam starts to come off the couscous, leave it to cook for 30 minutes then remove from the heat. Put the semolina back in the ‘gsáâ”, add 50 g (2 oz) of butter, leave to cool and sprinkle with 3 teaglassfuls of water.

Leave to stand so that the grains absorb all the liquid. Cook over the steam a second time for 15 minutes, repeating the first operation, working in 50 g (2 oz) of butter and 3 teaglassfuls of water, Cook over the steam a third time for 20 to 25 minutes before serving. When the steam begins to escape, take off the heat, pour into the ‘gsâa and add another 50 g (2 oz) of butter and 3 teaglasses of cold water.

Arrange on a dish in a dome shape. Decorate with cinnamon and eat with icing sugar and fresh milk, served in separate bowls, Optional : two thin layers of fried almonds, coarsely pounded in a mortar, can be placed inside the ceffa’.