Description
Specifically at the request of Li-Li-I. Not when she didn't cook, but the manufacturing technology, particularly grains couscous tested myself.... it is quite laborious, but for those wishing to cook grits, it is not a barrier.
Ingredients
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Semolina
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Flour
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Water
Cooking
On the Board covering the flour
on top of semolina ( flour – white, semolina – yellow)
zamachivaem a small number of CMV water.
Begin to RUB hands in a circular motion as if making a bun, until crumbs are size of about 3 mm. Periodically add or flour, or semolina, or water.
Sift through a sieve first, then sieve.
The rest start up in business again, and so until, until the end the whole croup.
I'm sorry that this recipe has restored the memory, I read once in the lost book "cuisine of the Maghreb countries", part of the Internet and their own experiences. Why wood or fabric? For better adhesion of products to the surface, and therefore the sliding of the grains of couscous.
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