Couscous ou Tagine ? PDF

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Dans une famille bourgeoise, le mari, grand seigneur dont la concupiscence n’a d’égal que sa vanité, court après tous les jupons, en particulier celui de sa bonne. Il ne manque de ce fait, aucune occasion de se ridiculiser. La femme est encore amoureuse de son mari et déploie toute son ingénuosité à le récupérer. Au centre, une petit bonne, qui souffre d’une tare congénitale : être beurette… Malgré son éducation et ses diplômes universitaires, aucun employeur ne veut d’elle. Alors, pour survivre, elle fait le ménage chez Madame. Elle est amoureuse, en secret, d’un homme inaccessible qui l’ignore totalement. De rebondissement en coup de théâtre, elle réussira à s’imposer socialement et dans le coeur des autres. La pièce aurait pu être une chronique tragique. Traitée sous cette forme, elle n’aurait intéressé personne. Alors qu’au contraire, dans cette comédie vaudevillesque, le racisme primaire et la xénophobie font rire. N’est-ce pas le meilleur moyen d’inciter le spectateur à la tolérance? Happy end ? Bien sûr !!!

The cuisine of Algeria is part of the Maghreb cuisine tradition of Northwestern Africa. Algerian cuisine differs slightly from region to region. Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Mediterranean seafood and fish are also eaten and produced by the little inshore fishing. Algerians consume a high amount of meat, as it is found in almost every dish.

The Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals. A popular Algerian meal is merguez, an originally Berber sausage. There are many different types of Algerian salads, influenced by the French and Turkish, which may include beetroot or anchovies. There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, an Algerian version of a Manchego dish. Sweets like seasonal fruits are typically served at the end of meals. Common pastries include makroudh, Kalb Elouz and Zlabiya.

Ramadan and some pastries are prepared for special occasions like for Eid-al-fitr and weddings. Tea is generally drunk in the afternoon and for ceremonies with pastries. Algerians are heavy coffee consumers and thick espresso black coffee is very popular. Bread is thought to contain God’s blessing, baraka. It is traditionally seen as a symbol of life and functions in rituals symbolic of life, fertility and abundance. Khubz as-dâr: wheat flour, water, salt and yeast. Traditionally flat and round, a few centimeters thick, made at home and commonly baked in a gas oven or communal oven.

Khubz at-tajîn or matlû: wheat semolina, yeast, water and salt. Variations are made by the quality of the leavening agent, by adding barley or sorghum, bran, or by making it corn-based. Khubz-ftir, raqâq, rfîs » or « tarîd: well-kneaded, unleavened dough, baked for half a minute on a convex sheet of brass or iron, balanced on stones over a fire. This is a preferred method for those living nomadic lives due to easy transportation of pan and little amount of fuel necessary.