Couscous

couscous

Aŋa yitaalombile	convenience food, flour-based food, staple food, seed
Native label	seksu
Culture	Berbers
Country of origin	Tunisia, Libya, Mauritania, Maghreb, Algeria
Made from material	wheat, vegetable, meat
Intangible cultural heritage status	Representative List of the Intangible Cultural Heritage of Humanity
Described at URL	https://ich.unesco.org/en/RL/01602, https://ich.unesco.org/fr/RL/01602, https://ich.unesco.org/es/RL/01602
Cuisine	Berber (Amazigh) cuisine, Algerian cuisine, Tunisian cuisine, Moroccan cuisine, Mauritania cuisine

Couscous (Arabic: كُسْكُس, romanized: kuskus) eɛ North African lasiri siimaa bam maŋ biliŋ semolina bilebilee a maali neŋ kye servi neŋ ziiri beɛla a zuŋ. Pearl millet, sorghum, bulgur, ane wagre kaŋa ba maŋ di a chi; ‘mui taa maale neŋ a siimaa ŋa paale zanne puoŋ, kye bam maŋ la buona a siimaa ŋa meŋ ka couscous

Couscous eɛ seŋ naane a Maghrebi siimihi ko Algeria, Tunisia, Mauritania, Morocco, ane libya French ane European deme ,meŋ da leɛ diree a seemaa ŋa yi a twentieth century piilee , a yi a French colonial empire ane a Pieds-Noirs aŋ be Algeria.

A yuoni 2020, couscous da leɛ paale UNESCO's Intangible Cultural Heritage list.

Yelkori

Algerian couscous from Kabylia.

couscous munpiilee wagre o da ba chaang. Siimaa yel-bagna Lucie Bolens da sagiyeng ka couscous yizie eɛ millennia ago, a Masinissa wagre naŋ da be ancient kingdom ko Numidia a present-day Algeria. Siimaa toore maalebo siliba ‘yi taa couscoussiers da nyɛɛ a nimbi-jie a yi a 3rd century BC, a yi a berber kings wagri ku Numidia,A paaluu nang be Tiaret, Algeria. Couscoussiers a 12th century wagri paruu puoring o da nyɛɛ sagebo kpong ko Igiliz, nang da be a Sous valley ko Morocco.

A duoho yi siimaa sɛgera Charles Perry, couscous piilee zie da iye Berbers ku Algeria ane Morocco a yi a 11th-century baahaa kpachaga Zirid dynasty, modern-day Algeria, ane duobu gaa 13th-century Almohad Caliphate. A yel-bagna Hady Idris nyee ka couscous di ‘sieree a wagri a Hafsid dynasty,kye ba i Zirid dynasty.

A yelkoe baŋna Maxime Rodinson nyee siimaa maali buŋ huu ata ku couscous yi a 13th century Arabic cookbook Kitab al-Wusla ila al-Habib, ka Ayyubid author seu , ane a anonymous Arabic cooking book Kitab al tabikh ane Ibn Razin al-Tujibi's Fadalat al-khiwan aŋ miŋ tare siimaa maali yeltarihi.

Yiri Jeribuhi

Couscous miŋa ɩye 2 mm in diameter, kye maŋ la tare buuri jemaa aŋ ta (3 mm more) bam buona berkoukes, kye uŋ la ɩ ultra-fine version (aŋ ta 1 mm). Morocco, Algeria, Tunisia, ane Libya puoŋ,ba maŋ servi niŋ vegetables (carrots, potatoes, ane turnips)ba maŋ dugi niŋ spicy bii mild broth bii stew, wagri kaŋa ane neni (a kpoŋ jaa maŋ iye, chicken, lamb, bii mutton).

Cuscuz

Cuscuz Portuguese buobu : [kusˈkus]) ɩye couscous-woriŋ-to a yi a Northeast Region aŋ be Brazil. ba maŋ maaliye a siima ŋa niŋ cornmeal kye dia a toluu wagri ane neni a di a bum-maaha miŋ niŋ milk. A São Paulo paaluu , a buŋ miŋa bam buona Cuscuz-paulista [pt], ba maŋ maali niŋ cornmeal, tomato sauce, tomato pieces, olive oil, jeli dugiruu ane jieri jaani awa ,peas, sweetcorn, hearts of palm ane sardines

Moghrabieh

A Levant, a siimaa ŋa ba buonu ka moghrabieh (Arabic: مغربية, lit. 'Maghrebi', a Tarejiihi ku a Maghreb paaluu) ba mɩŋ maana niŋ a durum-based semolina zɔŋ kye maŋ mgahaa bere-bera aŋ ɩ (5–6 mm or ³⁄₁₆–¹⁄₄ in in diameter) 'pearls' ka ba maali a siimaa ŋa ka o puri a Jordan, Lebanon ane Syria paaluŋ

Maftoul

Palestinian maftoul (Arabic: مفتول) maŋ diya bung’bibile aŋ ɩ miŋ gaa a North African buŋ buura kye miŋ la bilee gaa moghrabieh pearls (2–3 mm or ¹⁄₁₆–¹⁄₈ in in diameter) kye miŋ maŋ maali niŋ bulgur bii Semolina, bii a ayi jaa, white bii whole wheat flour ba maŋ di maali niŋ wagri kaŋa ziri mine aŋ be semolina, wagri a yela maŋɩye tuo.

Meŋ kaa nyɛ

• Couscous

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Meŋ kyɛle kyɛ

1. Usually about 2 mm (¹⁄₁₆ in) in diameter, though a finer (1 mm) and larger varieties (3 mm or more) also exist in North Africa.