Encyclopaedia of Islam, First Edition (1913-1936)

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(951 words)

(Couscous), a dish prepared with semolina. Throughout northwest Africa (Tripolitania, Sahara,Tunisia, Algeria, and Morocco) it is the basis of the food of the people. It is sometimes called ṭaʿām i. e. food par excellence. The Beduins of Eastern Algeria also call it naʿama, which has the same meaning; those of Western Algeria, maʿās̲h̲; those of the South and of the Sahara, ʿais̲h̲, also with the same sense. In Tunisia, the name ṭaʿām has even become applied to feasts at which this dish is particularly used, feasts known elsewhere as zarda (Eastern Algeria), waʿada (Western Algeria) and mu…

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Cour, A., “Kuskusu”, in: Encyclopaedia of Islam, First Edition (1913-1936), Edited by M. Th. Houtsma, T.W. Arnold, R. Basset, R. Hartmann. Consulted online on 01 June 2020 <http://dx.doi.org/10.1163/2214-871X_ei1_SIM_4352>
First published online: 2012
First print edition: ISBN: 9789004082656, 1913-1936

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