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Soldiers' Couscous (kuskusû Fityâni)


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Soldiers' Couscous (Kuskusû Fityâni). The usual moistened couscous is known by the whole world. The fityâni is the one where the meat is cooked with its vegetables, as is usual, and when it is done, take out the meat and the vegetables from the pot and put them to one side; strain the bones and the rest from the broth and return the pot to the fire; when it has boiled, put in the couscous cooked and rubbed with fat and leave it for a little on a reduced fire or the hearthstone until it takes in the proper amount of the sauce; then throw it on a platter and level it, put on top of it the cooked meat and vegetables, sprinkle it with cinnamon and serve it. This is called Fityâni in Marrakesh.

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