• Fatma ÇoşkunEmail author
Living reference work entry
Couscous is a semi-prepared foodstuff produced since ancient times. Couscous is known by different names in different countries. It is known as kuskus in Turkey, couscous in Morocco, maftoul in Jordan, moghrabieh in Lebanon, seksu in Berber, kusksi in Libya, keskesu in Tuareg, kouskousaki in Greece, and attiéké in West African (Anonymous, 2013a). In Turkey, wooden bowls (average 60 × 120 cm in sizes) are used for producing homemade couscous. When using 1 kg of coarse bulgur for couscous, 25 eggs (the amount of egg is variable), 3 kg of boiled and cooled milk, 35 g of salt, and 10 kg of wheat flour are the ideal amounts. First, a homogenous mixture is prepared with the eggs, milk, and salt. Four egg whites are not added to the mixture. Bulgur is rubbed with the four egg whites in the bowl (Fig. 1). Bulgur gets wet and swells. A handful of flour is sprinkled on the bulgur. Then, it is mixed right-left by hand and placed at the bottom of the bowl for 15–20 s (Fig. 2). Afterward, an average...


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Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Namik Kemal University, Faculty of Agriculture, Food Engineering DepartmentTekirdagTurkey