Phnom Penh & Gastronomy: Discovering the flavors of couscous at Khéma

After the success of the raclette evenings, Khéma La Poste invites its loyal food lovers to discover the sunny flavors of couscous, a dish originating from the Maghreb countries and very popular in France.

If you enjoy flavorful and exotic dishes, you have probably heard of couscous and are eager to try it. If couscous isn’t already one of your favourite dishes, we’re sure that after savouring Khéma’s couscous, you’ll quickly make room for it.

About Couscous

Couscous is a grain-based product made from semolina. Many often confuse it with cereals, but it is actually a type of pasta made from semolina flour. Couscous is traditionally served with a vegetable stew accompanied by meat, sometimes presented in a traditional clay dish known as a tagine. The main dish consists of the combination of couscous (grain) and an addition of meat, fish, or chickpeas. This dish is particularly popular in African, Moroccan, Algerian, and Tunisian cuisines.

Origin

This iconic dish has existed since the 13th century, and many Arabic cookbooks from the 13th and 14th centuries contain recipes for couscous. But there are even earlier sources, dating back to before the 13th century, which mention this recipe. Many historians believe that it appeared between the 11th and 12th centuries.

However, the oldest known traces of couscous makers are found in burials from the 3rd century BC, during the time of the Berber king Massinissa of Numidia, one of the cradles of wheat culture. Known in France since the 16th century, it was incorporated into French cuisine in the early 20th century through the French colonial empire and the pied-noirs from Algeria.

So, where does this superfood come from? The answer is durum wheat, the same grain used to make semolina flour. This type of wheat is the most commonly cultivated in a region known as the Maghreb, which includes Tunisia, Algeria, Morocco, Libya, Egypt, and much of the Middle East.

Morocco, one of the countries of couscous

The invention of couscous is generally attributed to the Berbers, an ethnic group from North-West Africa. Moreover, the word seksu (couscous) is a term of Berber origin that refers to “well-shaped and well-rolled wheat.”

Depending on the regions, we find the Berber words keskesu and seksu. The Berber word later gave rise to kuskus, kuskusūn in Arabic, and then “couscous” in French.

Khéma

Khéma La Poste invites you to discover the perfect balance of a couscous with incredible and fluffy flavours, accompanied by a variety of delicious toppings, succulent meats, and exotic, colourful vegetables. Join Khéma La Poste on September 17, 2024, for an unforgettable evening.

Reservation: 015 841,888

https://khema.thalias.com.kh/reservations