Exploring Medieval Moroccan Couscous Recipes in Egyptian Manuscripts

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Embark on a journey through time and discover the rich culinary heritage of Morocco as we delve into ancient Arabic manuscripts, uncovering the secrets of medieval couscous recipes. From these treasured texts, we bring you not one, but two captivating couscous dishes that showcase the evolution of this beloved dish over the centuries.

History and Origins

The history of couscous stretches back over a thousand years, yet its true origins remain shrouded in mystery. Some believe it was introduced to North Africa by Arab traders from the Middle East, while others argue that it is an indigenous Berber creation. The earliest recorded reference to couscous dates back to the 10th century, found in an Egyptian manuscript detailing the culinary habits of Moroccan ambassadors. Within these ancient texts, we find two distinct couscous recipes that offer a fascinating glimpse into the dish’s development.

As we explore the evolution of couscous, it becomes clear that this humble dish has played a significant role in Moroccan culture and cuisine. From its earliest recorded appearance to its modern-day variations, couscous has been a staple of Moroccan dining tables for centuries. In this article, we’ll take you on a culinary journey through time, exploring two medieval Moroccan couscous recipes hidden within ancient Arabic manuscripts.

Recipe 1: Kesra Couscous

Ingredients (serves 6)

• 500 g medium-grain couscous
• 800 g bone-in lamb shoulder
• 4 large carrots, peeled and chopped
• 4 large turnips, peeled and chopped
• 2 large onions, finely chopped
• 1 bunch fresh coriander, chopped
• 4 tbsp olive oil
• 2 tsp ground ginger
• 1 tsp saffron threads
• ½ tsp cumin seeds, toasted and ground
• Salt and black pepper to taste

Numbered steps with detail

1. Soak saffron threads in 2 tbsp hot water for 10 minutes to release their unique flavour.
2. To toast the cumin seeds, gently heat them in a dry pan over medium heat until fragrant, stirring frequently. Allow them to cool before grinding into a fine powder using a mortar and pestle or electric spice grinder.
3. Brown lamb chunks on all sides in olive oil, removing them from the pot once they’re cooked through. Set aside for later use.
4. Fry finely chopped onions until golden brown, then add the ground ginger, saffron water, and toasted cumin powder to the pan. Stir well to combine.
5. Return lamb chunks to the pot, adding 2 litres of water, salt, and pepper. Bring the mixture to a boil before reducing the heat and allowing it to simmer for 45 minutes or until the vegetables are tender.
6. Rinse couscous under cold running water, then place it in a large bowl. Add 2 tbsp olive oil and rub between your palms to coat each grain evenly.
7. Add 600 ml of warm salted water to the bowl with the couscous, stirring gently to combine. Allow it to absorb for 5 minutes before raking it with a fork to separate the grains.
8. Place the couscous in the top of a couscoussier or fine-mesh colander over the lamb broth. Steam the couscous for 30 minutes, ensuring it’s perfectly fluffy and light.

Tips

When steaming the couscous, be gentle with it – avoid stirring too much to prevent clumping. If this does occur, simply drizzle a small amount of olive oil over the couscous and work it in carefully with your fingers.

Variations

The second medieval recipe we’ve uncovered is for a sweet couscous dessert known as M’hejja. This version uses chicken, apricots, honey, almonds, and spices to create a delectable treat that’s perfect for special occasions or family gatherings.

Recipe 2: M’hejja Couscous

Ingredients (serves 6)

• 500 g medium-grain couscous
• 1 whole chicken, parboiled and chopped
• 400 g dried apricots, rehydrated in hot water and chopped
• 200 g almonds, toasted and chopped
• 250 ml honey
• Zest of 2 lemons
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• Salt and black pepper to taste

Numbered steps with detail

1. Parboil the chicken for 15 minutes, then drain and chop into bite-sized pieces.
2. Place couscous in a large bowl, drizzling with 2 tbsp olive oil and rubbing between your palms to coat each grain evenly.
3. Add 500 ml of warm salted water to the bowl with the couscous, stirring gently to combine. Allow it to absorb for 5 minutes before raking it with a fork to separate the grains.
4. Place couscous in the top of a couscoussier or fine-mesh colander over the apricot mixture. Steam the couscous for 30 minutes, ensuring it’s perfectly fluffy and light.
5. Add chopped chicken, honey mixture, lemon zest, cinnamon, ginger, salt, and pepper to the bottom layer in the couscoussier.
6. Combine honey, lemon zest, cinnamon, ginger, salt, and pepper in a small saucepan. Heat gently until the honey melts, stirring occasionally. Pour this sweet and spicy mixture over the chicken and apricots.

Serving

Serve these medieval Moroccan couscous recipes with pride at your next dinner party or family gathering, sharing their fascinating history and captivating flavours with friends and loved ones.

Conclusion

Through these ancient manuscripts, we’ve uncovered the intriguing tale of couscous’s origins and evolution. By recreating these medieval Moroccan couscous recipes, we honour its rich history while celebrating our shared Maghrebi heritage.