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RISS 인기검색어
- 검색키워드
- 저자 : Mohammed Gagaoua (검색결과 2 건)
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Ethnic meat products of the North African and Mediterranean countries: An overview
Mohammed Gagaoua,Hiba-Ryma Boudechicha 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.2
Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, people of these countries consumed numerous meat products in such a way that biochemical and microbial actions can take place not only to help increase the shelf life but also to enhance the flavor and nutritional quality of the products. These ethnic meat products are prepared using different animal sources, but all verified to be halal, and consumed during local events, family celebrations, or religious feasts. In this systematic review, 32 most known traditional meat products (melfouf, merguez, kofta, guedid, cured guedid, El messli, kourdass, tidkit, soudjouk/sucuk/nakanek, boubnita, pastirma, fregate, merdouma/mandi/bourdim, tafra-gara, maynama, khliaa ezir, laknaf, osbana, bnadek, khlii, kobiba, mcharmla, boubnita/membar, mkila, tehal/tehane, ban-chems, bouzelouf/zelif, klaya, douara/bekbouka/T'qalia, tangia, mrouzia, and cachir) from the five countries were documented. The main objectives of this overview were to report the traditional knowledge that covers the origin, preparation, characteristics, and consumption habits of the 32 North African traditional meat products. Moreover, the listed meat products were grouped into five categories using both traditional and scientific knowledge related to their preparation. The identified categories are (i) salted and/or marinated meat products but not dried (Category I); (ii) dried not fermented meat products (Category II); (iii) fermented semidry/dried meat products (Category III); (iv) smoked meat products (Category IV), and (v) cooked and/or candied meat products (Category V). The common eating practices of these products and the related historical and sociocultural aspects were discussed.
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Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
Loucif Chemache,Farida Kehal,Hacene Namoune,Makhlouf Chaalal,Mohammed Gagaoua 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.3
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durumwheat semolina into coarse semolina (> 500 mm) and fine semolina (< 500 mm). The second step consists in steaming of coarse semolina before its hydration with salted water. The rolling calibration includes three substeps: nucleation, shaping, and finishing. The addition of cornstarch or wheat flour is performed during the finishing substep. After wet couscous steaming, the precooked couscous is dried under the shade followed by their exposure to the sun. The final step of couscous preparation is the packaging of dried couscous by adding some preservative and flavoring products. Couscous is prepared for several local events, family celebrations, or religious feasts with vegetable sauces and different meat sources such as red meat, chicken meat, fish, or ethnic meatbased products such as guedid, douara, bouzelouf, or merguez. Another variant of couscous, mesfouf, is further prepared with finely rolled semolina and some butter.
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