[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.

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