"medfoun" couscous
Ingredients for 10 people:
* 500 g (1 lb 2 oz) of coarse semolina finely rolled in: * 200 g (7 oz) of fine flour (see preparation) the offal from 6 chickens or:
* 750 g (1 lb 10 oz) of shoulder of mutton cut mt small pieces * 5 chopped onions * 1/2 teaspoonful of pepper
* enough saffron to cover the tip of a knife (crushed flowers) * 1 stick of cinnamon or one teaspoonful of cinnamon
* 100 g (4 oz) of butter for the sauce * 100 g (4 oz) of butter to mix with the cooked couscous * salt
Preparation:
Cook the offal or the meat separately in a thick-bottomed saucepan with the chopped onions, salt, pepper, saffron, cinnamon and butter. Cover with water. When the meat is cooked, allow all the moisture to boil away until the butter reappears. Take off the heat and put on one side.
In the meantime, cook the couscous for the first time in the steamer for half an hour as described for saycouk page 186. Turn out into the gsââ, press lightly to separate the grains, leave to get cold and sprinkle with 2 glassfuls of water. Leave on one side to air.
A quarter of an hour before serving, cook the couscous a second time over the steam. When it begins to steam, wait 5 minutes before turning it out into the gsáã. Separate the grains with a ladle and add 100 g (4 oz) of butter. Re-heat the offal or meat and mix the sauce with the couscOus. Place a lyer of plain couscous at the bottom of a round dish, then a layer of offal, or meat, then a second layer of couscous
formed into a dome.
Decorate with cinnamon and serve with bowls of caster sugar and fresh, unboiled milk.
"belbouIa" couscous (barley semolina)
Belboula is prepared in the same way as the khlii couscous with seven vegetables or the kdra couscous with marrows, kidney-beans and turnips.
Belboula is not rolled but simply washed and salted. It must be steamed twice for half an hour each time. Do not forget to sprinkle it with water after cooking for the first time. Use 1 kg (2 lbs 3 oz) of barley semolina in the proportions given in the preceding couscous recipes
"baddaz"couscous (fine com semolina)
Belboula is also prepared as the recipes for the seven vegetables and khlii couscous or the kdra couscous with marrows, kidney-beans and turnips.
Put 1 kg (2 lbs 3 oz) of semolina in the gsââ. Baste with 2 soupspoonfuls of oil and add 1 heaped teaspoonful of salt. Moisten the semolina gradually with a glassful of water, rolling it with the palms of the hands.
Put in the upper part of the couscous steamer, over the boiling lower part, and leave to cook for 1 hour. Turn out, separate the grains, add water and leave to cool. Steam a second time for a quarter of an hour. Then pour on as much stock as the couscous can absorb. Pour over melted butter and serve. Arrange on a round dish as described for the other types of couscous.
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