For 10 persons

Put cut meat, 2 sliced onions, the cut cabbage, 150 g of butter, saffron, pepper and salt into the couscous pot. Pour on the 6 litres of water. Keep boiling. Put the upper part of the couscoussier full of couscous on the pot. Link the utensils with a tissue soaking wet of a dough, so the steam go out by the upper part. When the meal is steamed, keep cooking half an hour. Then take the couscous, put it on the "gsàâ" (an utensil bigger than a normal dish, but made of clay), crush it slightly with a ladle in order to separate grains, let it cool and baste until grains are full of water. leave to stand.

An hour before serve, put on the pot cut tomatoes and aubergines (unpeeled), then onions, carrots and turnips (cut and peeled), peppers and chopped coriander.

In some of the soup, cook cut marrows in another utensil. Taste the soup. Half an hour before serving, put the couscous on the upper part of the couscoussier, then on the boiling pot then the tissue again. When steamed, take off the couscous and baste with the soup as much as it could absorb. Present it on on a round dish as a cone, then form a well where meat and vegetables will be deposited.

Serve immediately with soup.

Time for cooking : 30 mn

Put on a dish sifted semolina and salt.
- Mix yeast and sugar in a cup of water, then splash semolina with.
- Use hands to mix the semolina for 10 minutes. The dough must be firm firstly. Baste then knead to obtain a firm, elastic and supple dough.
- Roll into balls and leave to stand for 10 minutes.
- Sprinkle a sheet metal with semolina, then spread a ball from the dough with the hand palm (around 1/2 cm).
- Sprinkle these girdles with semolina. Cover and leave to stand 2 hours.
- Cook the girdle for 10 mn in tadjine (a large container which could be put on fire), then turn it to cook the other face.
- Do the same for the other girdles.

Time for cooking : 30 mn

Put sifted semolina in a big dish. Add salt and butter. Then mix with hands. Mix yeast in the milk, after boiling it then cool it down.
- Baste the semolina with the yeast while kneading with hands.
- Rise the dough while sprinkle with water till obtaining a firm, supple and elastic dough. Divide into two balls.
- Sprinkle a sheet metal with semolina and leave the balls to stand about 5 mn, then flatten each ball so it's thick around 2cm. Cover and leave to stand for 2 hours in a warm place.

- Cook the girdle for 15 mn in tadjine (a large container which could be put on fire), then turn it to cook the other face.
- Do the same for the second girdle.