The Other Side of The Sea: MAGHREB Cuisine!

Delivery of COUSCOUS and TAJINE on demand!

Maghreb History and Cuisine

 

 

Origin of COUSCOUS

 

Couscous is to the Mughrabi what pasta is to Italians and rice to Chinese. It is a staple food which is the mainstay of life in the countries of North Africa. Theories differ on the origin of couscous and the date of its appearance in the Maghreb. It seems that couscous is from Sudan via Egypt. It is now the symbol of a lifestyle that has gained acclaim throughout the world. For the couscous is part of daily life and religious accompanies all major life events such as daily. Its preparation and tastings are always a treat. There are as many recipes as there are villages or families, each jealously guarding the secret recipe handed down from mother to daughter.

Couscous (pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/) is a food consisting of spherical made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking.

 

 

Origin of MERGUEZ

 

Merguez, for which there are several spellings even in Arabic (mirkas ) is famous in the Maghrib and perhaps is a derivation from the Greek mazes kreas (μάζης κρέας) which has the same sense.

 

The first written recipe for merguez (mirqāz) sausage is in an anonymous thirteenth-century Hispano-Muslim cookery book.

 

Merguez is a red, spicy sausage from Maghreb. It is also popular in France, Belgium, Israël, The Netherlands and Germany . Merguez is made with lamb, beef or a mixture of both. It can be flavoured with a wide range of spices. It is traditionally made fresh and eaten grilled on Barbecue or with couscous. It is also eaten in sandwiches

 

 

Origin of TAJINE

 

 The word Tajine , means, first, a cooking utensil traditional Maghreb, especially Morocco, baking dish hollow terra cotta glazed, topped with a conical lid, and secondly, preparation cooked in the cooking utensil, stew braised, which may consist of meat, poultry or fish, vegetables or fruits.

 This meal is always served with bread

 

 

History of MAGHREB

 

The Maghreb (Arabic al-Maghrib, the "Sunset") is the region of North Africa between the Mediterranean Sea, the Sahara and the Atlantic Ocean.

Thus, geographically, it includes Algeria, Morocco and Tunisia. But geopolitically, Libya and Mauritania join the 3 countries to form the Grand Maghreb.

 

Africa comes from Africa in Latin originally meant Tunisia.

At the time of the Roman Empire, the current Maghreb was divided into three regions:

- Africa corresponded to present-day Tunisia, whose capital was Carthage, a city founded by Phoenicians in -814, nearly 50 years before Rome.
It is the home of Hannibal. Tunisia is home to Africa too.
The name of this region which was then designated the whole continent (as Holland is sometimes confused with the Netherlands, although this is only part of the country)

- Numidia corresponded to Algeria: its inhabitants were the Numidia, a term related to that of a nomad.
Numidia in Algeria is that the Gaul to France. Algiers was then called ICOS.

- Mauritania corresponded to the current Morocco: its people were the Moors. In the Middle Ages, the Moors, Arabs often designated as the designated Europeans Franks.