IMPACT OF CULTURE ON OUR OTHER FOOD HABITS

COMENIUS EUROPEAN PROJECT

Dish of peace between the peoples of the

Mediterranean

COUS COUS FROM THE ARAB PEOPLE TO ITALIAN

HISTORY OF COUS-COUSThousands and thousands and thousands

of grains. As the sands of the desert. The roots of cous them are 'among the dunes of North Africa, the Maghreb, where the Berbers still live. More 'late Arabs made their traditions of Africans, among these the cous cous. The dish was made even symbol of Arab cuisine.

Arabs were then to make this dish today is consumed in countries far from Islamic culture, a legacy of domination occurred centuries ago. And 'the case of Italy with Sicily where the traditional dish was contaminated by the taste locale.Il with cous cous was called "the plate of peace between the peoples of the Mediterranean."

The West saw the cous cous the late, when famous writers proposed a public lover dell'esotico their travel records in the

countries of North Africa. In Italy now is to find simple meal from "Incocciati", or work by hand. Compared to that Tunisia is more

coarse. And through this meal goes the way of today

CURIOSITY.... It is said behind this design of ancient Egypt, is celi the secret of cous-cous Next to it were

found these words: So speaks; the sacer without

dowry, tenutario of archetypes and prototypes, worthy and seasoned keeper of the recipe of "cous cous all'assuan"

him, the only (from left, and the only) ... GIULIANOTEPH who was vizier during the reign of Djoser

RECIPE

INGREDIENTS FOR 4 PEOPLE For the dough: -500 Kg of grain semolone; -olive oil and water (half cup for both); -cumin and coriander; -2 Twigs of chopped parsley; salt-Q.B.

Ingredients for the sauce

• 2 zucchini and 2 carrots (large);

• 2 etti of boiled chickpeas

• 100g peeled tomatoes;

• Seasonal vegetables;

• 1 stick of celery;

• 1 leek and 1 clove of garlic;

• 500g of bocconcini of abbacchio

Preparation of cous-cous

• Pour into a bowl the semolone, salt and rain water and pour 1 | 15 of the glass of oil (turning clockwise)

• Add the spice powder, if the dough is very dry add half a glass of water.

• Putting to rest the dough into a steel colander.

PREPARAZIONE DEL CONDIMENTO

• Nella cous-coussiera(o in una pentola alta con colapasta in metallo)mettere a far soffriggere la carne e il porro.

• Aggiungere i pomodori pelati(tagliati a dadini) e l’olio d’oliva rimanente.

• Versare nella pentola 1litro di acqua,porre sopra alla pentola il colapasta in metallo e chiudere con la carta d’alluminio gli spazzi fra il colapasta e la pentola.

• Mettere il coperchio e mescolare,sgranando l’impasto,per una buona mezz’ora.

• After the first half gradually add the seasoning (not in cous-cous) vegetables in their cooking times.

• Salt and pepper. • Keep the other for 1 hour

(minimum) on the fire, until the sauce has become 1 | 4 of the original.

• Serve on a platter size and add the sauce with a sprinkling of finely chopped parsley

SOME PHOTOS DURING THE PREPARATION OF

THIS COURSE!

And finally ... ... ..