Couscous dulce tunisian (Mesfouf)
مسفوف MesfoufSpune: mess-FOOF
Mesfouf este un desert iubit tunisian preparat din couscous fin aburit, îndulcit cu zahăr și apă de flori de portocal, îmbogățit cu unt și presărat cu curmale sau stafide aurii. Se prepară în mod tradițional pentru ocazii festive, reuniuni de familie și sărbători religioase în toată Tunisia. Preparatul are o textură ușoară, pufoasă, cu o aromă florală delicată și o dulceață subtilă care pune în evidență aromele naturale ale fructelor uscate și ale nucilor prăjite. Ceea ce îl face special este tehnica delicată de aburire care menține fiecare bob separat, permițând în același timp untului și aromei să pătrundă uniform.
Couscous dulce tunisian (Mesfouf)
مسفوف, Mesfouf
Pronunțat mess-FOOF
- Porții
- 6
- Pregătire
- 25 min
- Gătire
- 35 min
- Total
- 1 h
- Nivel
- Mediu
De asemenea fără ouă.
Alergeni: conține gluten, lapte, nuci. Verifică etichetele ingredientelor ambalate.
Ingrediente
Cantitățile au fost scalate. Timpii de gătire și dimensiunile tăvilor rămân aceleași.
Mod de preparare
Bring 1 3/4 cups (420 ml) water to a boil with the salt in a small pot. Place the dry couscous in a large shallow bowl and gradually sprinkle the hot salted water over it while raking the grains with your fingers or a fork to prevent clumping.
Let the couscous absorb the water for 10 minutes, then gently rub the grains between your palms to break up any lumps until the texture is even and sandy.
Transfer the couscous to a steamer basket lined with cheesecloth or a couscoussier. Steam over boiling water for 15 minutes, covered, until the grains are plump and tender.
Turn the couscous out into a large bowl. While still hot, pour half of the melted butter over it and fluff thoroughly with a fork or your hands to coat every grain.
Add the sugar and orange-blossom water, mixing gently until evenly distributed. Taste and add a little more sugar if desired.
Return the couscous to the steamer and cook for another 10–12 minutes until very hot and fragrant.
Remove from heat and immediately stir in the remaining melted butter, chopped dates or raisins, and most of the toasted almonds, reserving a few for garnish.
Mound the mesfouf on a serving platter, dust generously with ground cinnamon, and scatter the reserved nuts on top. Serve warm or at room temperature.
Variante regionale
In some regions of Tunisia, mesfouf is made with raisins and almonds only, while others add a spoonful of honey or rose water alongside the orange-blossom water. Modern versions occasionally include shredded coconut or pistachios for color and crunch.
Note ale bucătarului
- Use the finest grade of couscous available; if only medium is on hand, pulse it briefly in a food processor to make it finer.
- Work the grains gently with your hands after each steaming to keep them light and separate—never stir with a spoon.
- Orange-blossom water strength varies by brand; start with 2 tablespoons and adjust to taste so the floral note remains delicate.
Se servește cu
Traditionally served with glasses of hot mint tea or as part of a festive spread with other sweets.
Se poate pregăti din timp și păstrare
Can be prepared up to 4 hours ahead and kept covered at room temperature. Re-steam for 8–10 minutes or microwave with a splash of water to refresh before serving.
