Abstract

Couscous is a semi-prepared foodstuff produced since the ancient times within the scope of winter preparations. It is known by many different names in different countries. In Turkey, first, bulgur is rubbed with egg white and allowed to swell. After which, a handful of flour is sprinkled on it. Then, it is rolled right- left by hand. An amount of egg-milk mixture is sprinkled on it and rolled right-left by hand. The process of flouring and sprinkling egg-milk mixture continues until couscous reaches an adequate size. Couscous is laid on a sheet where there is airflow and shade; and then it is dried.  Generally, semolina used in production of couscous in others countries. The moistened semolina is rolled and rubbed with palms and fingers until the desired size is formed. Because it is easy to prepare for eating and being nutritious, couscous is quite popular in many countries.This article aims to introduce the traditional Turkish couscous and  to emphasize the importance of couscous in the world.

Key words: Couscous, cereal-based product, bulgur, semolina.