The Grain

Name: The Grain
Yield: For twenty people.
Cuisine: Morocco
Ingredients: A ladle of olive oil; 11 oz butter; A handful of salt; ½ teaspoon pepper; A bunch of finely chopped coriander; A few sprigs of parsley; A good pinch of powdered saffron; 9 oz raisins; 6 pints water for the broth and what is needed for moistening the couscous; A suspicion of hot red soudania pepper; 6 pints water for the broth and what is needed for moistening the couscous; 1 chicken and the gizzards of other poultry if possible; 1 chicken and the gizzards of other poultry if possible; 1 lb 2 oz beef (optional); 1 chicken and the gizzards of other poultry if possible; 2 lb 4 oz of neck, shoulder or cutlets of mutton; 2 lb 4 oz of neck, shoulder or cutlets of mutton; 4 lb 8 oz rolled semolina; 2 lb 4 oz of neck, shoulder or cutlets of mutton; 3 tomatoes; 1 cabbage heart; 1 lb 2 oz marrow; 2 handfuls of broad beans (in season); A bunch of turnips; 1 lb 2 oz carrots; 1 lb 2 oz onions; 5 oz chickpeas cooked the day before

Preparation info

For
twenty
people.

Difficulty
Complex

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

To prepare fine and regular grain needs much patience and a skill which can only be acquired after long practice.

In former times each family rolled its own grain; now you can find excellent packets of couscous in the shops and so the work is simplified — only make sure that they are fresh.

Ingredients

4 lb 8 oz rolled semolina
2 lb 4

Africa
Morocco
Main course
Spicy
Mediterranean

Method

Put into the cooking pot six pints of water, the mutton, the whole chicken rubbed with pepper and saffron, the chopped onions, pepper, chickpeas, carrots, salt, saffron, olive oil and 3 oz butter for the broth. Boil for at least an hour.

Spread out on the kskas a layer of semolina