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Persian/Iranian couscous vs. farina?


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Persian/Iranian couscous vs. farina?

CypressStylePie | Jul 23, 2008 08:34 PM


I was talking with someone whose ex in-laws were from Iran. He was going on about how their couscous isn't pasta, it's farina. I've been researching and understand that couscous is generally made from semolina which resembles farina. So I'm understanding the difference between durum/hard semolina used in pastas and non-durum soft semolina used more for porridge. I'm not sure which type is used for couscous or if Iran uses a different type than the rest of the Mid-East/African region that cooks a lot of couscous.

Does anyone know the variation of styles of couscous around the world? Is Iranian couscous more like just the porridge kind of grain? Are some forms more from the basic grain and others further processed into what I think of when I think of pasta and the couscous I'm familiar with? I do know that couscous can come in varying size grains, up to the pearl Israeli style. My friend mentioned also something about them steaming it and then pouring over a broth with vegetables. If anyone has a recipe for this type of dish, I'd be appreciative is you could share.


Thanks so much.


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