[Sca-cooks] Couscous stuffed in a lamb - Fadalat

Suey lordhunt at gmail.com
Thu Sep 6 14:44:12 PDT 2007


Lilinah wrote:
> Couscous - what form did it take when this cookbook was written? It is currently a sort of teeny tiny pasta made from semolina flour, but at various points in time it was made of barley - and there are also some rather large couscous grains available, too. I'm not really sure which is most appropriate for this recipe.
> 	
At this time couscous in Spain consisted of handmade granular particles 
1-2 mm in diameter of semolina from 100% durum wheat.
Suey


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