- A
couscoussier is a
traditional double-chambered food
steamer used in
Berber cuisine (particularly, the
cuisines of Libya, Tunisia,
Algeria and Morocco)...
- of
Numidia in present-day Algeria.
Traces of
cooking vessels akin to
couscoussiers have been
found in
graves from the 3rd
century BC, from the time of...
-
located in present-day Algeria.
Traces of
cooking vessels similar to
couscoussiers have been
discovered in
graves dating back to the 3rd
century BC, which...
- The
grains are then hand-rolled and
steamed in a
special pot
called a
couscoussier. The dish is
often served with vegetables, meat, or fish, and is a staple...
- as a ribāṭ.
Ceramics jars, lamps, plates, braziers, pans, marmites,
couscoussiers,
flowerpots and a
bread oven were
found in the
archeological site. It...
-
vessel reducing steam escape. This
manner of
cooking is
called steaming.
Couscoussier – a
traditional double-chambered food
steamer used in
Berber and Arabic...
- or pots (risotto pan,
porridge pot) steaming:
bamboo steamer, siru,
couscoussier boiling and steaming: rice cookers,
Asian traditional rice
cooker on...
