Читать книгу Traditional Moroccan Cooking - Madame Guinaudeau - Страница 13

Every household in Fez kneads the bread necessary for its daily consumption. Very often, Fassis buy the wheat itself, which, picked over, washed and laid to dry on the terrace on a sunny day, is then carried to the mill. When ground it will be divided into four parts: the best flour, soft and pure; the white lhrama semolina for couscous; the coarse golden semolina from the bran; and finally the bran itself, food for the master’s mule. Nothing is wasted.