Kaska

In some citations from the 13th century AD, a Syrian historian from Aleppo mentions Kaskà on four occasions, always pairing it with couscous. These ancient citations show that couscous, and therefore Kaskà, spread rapidly, but that in general they were common especially in the Islamic West up to Tripolitania, while further east, starting from Cyrenaica, the cuisine was above all Egyptian type for which couscous was only an occasional dish. One of the first references to Kaskà in northern Europe is in Brittany, in a letter dated January 12, 1699, but already much earlier it had made its appearance in Provence, where the traveler Jean Jacques Bouchard wrote that he ate it in Toulon in 1630. This mixture is not only essential for the preparation of couscous to which it is added during cooking, but it is a happy combination if combined with fish and lamb.

Ingredients : Coriander, Cumin, Sweet Paprika, Black Pepper, Chilli.

Origin : Syria