Couscous - Edirne

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Couscous is one of the most important winter preparations in Thracian cuisine. Couscous, one of the favorite flavors of the local cuisine, is a laborious pastry with its own rituals, which we encounter in almost every corner of Thrace. It is nutritious with its milk and egg content. In labor-intensive villages, it is accepted as the main meal of the table due to its quick preparation and nutritiousness.
The milk-egg-water mixture is used as a kind of glue to adhere to the flour, semolina or bulgur grains to give them a round grain structure. To do this, two people sit opposite each other on the two long sides of the couscous bowl. Put enough semolina or medium-sized bulgur into the bowl.
Pour a pot of the milk-water-egg mixture over it and moisten the semolina. A sufficient amount of flour is added to it with the palm of the hand, and those sitting opposite each other toss their hands left and right in the bowl, trying to make the flour stick to the semolina under their hands and gradually take a round shape. As the semolina-flour mixture loses its moisture, the milk-water-egg mixture is added with a coffee pot and a little bit of flour is added again. With this process, the flour sticks around the semolina and starts to become round. Put the rounded couscous into a colander of the desired size.
It is sieved over the couscous bowl and the small particles are allowed to fall into the bowl again. The couscous of the desired size is placed on a clean cloth and set aside. With this process, we can make couscous until we run out of semolina (or whatever amount we want).

It is one of the types of home pasta prepared for winter and it is very labour intensive. The dough prepared like pasta dough is divided into small pieces, floured from time to time on the sides of the wooden boat, turned into very small rounds and passed through a griddle with thick holes. It is dried thoroughly in sunny weather and put into storage. If desired, it is baked. It is cooked by boiling in plenty of water.

Materials

Semolina
Wheat flour
Milk
Water