Couscous & Co.

It is extremely characteristic of Jerusalem’s position at the heart of so many Middle Eastern and North African cuisines that it is impossible to untangle and unravel the distinct name and characteristics of certain ingredients. Take little pasta balls — we are not even sure by what name to introduce them — most commonly known in the West as couscous.

Well, there is indeed couscous, tiny semolina balls that in the past were only freshly rolled by women, steamed and served with soups and tagines, and are now sold dried and packaged and are also used for making salads and as a general side dish. Couscous is relatively new to Jerusalem, gaining popularity mostly since the arrival of large numbers of North African Jews in the 1950s and 1960s, particularly from Morocco. Still, it had spread deep roots and is extremely popular in Jewish culture. Many Jerusalem women still roll their own couscous, which can be found in restaurants around the city.