Moroccan cuisine · Dough, Pasta & Rice

Baddaz (Corn Couscous)

Corn semolina steamed like couscous, loosened with butter and spooned up with cool buttermilk.

Ingredients · for 4 servings

• 400 g medium-fine corn semolina
• 400 ml vegetable stock
• 60 g butter
• 2 tbsp olive oil
• 1 tsp salt
• 500 ml buttermilk

Instructions

1. Put the corn semolina in a wide bowl, drizzle with 100 ml lukewarm vegetable stock and the olive oil and rub through with your palms until every grain is evenly moist.
2. Loosely fill the semolina into the steamer basket of a couscoussier and steam uncovered over boiling water for 20 minutes, until the steam rises evenly through the top.
3. Tip the semolina back into the bowl, drizzle with the remaining hot stock and the salt and pull apart with a fork – rub any lumps between your fingers now.
4. Steam a second time for 20 minutes, so the grains are fully cooked through and light.
5. Mix in the butter in flakes and fluff the baddaz with two forks until it turns glossy and no longer clumps together.
6. Serve in deep bowls with ice-cold buttermilk on the side – everyone pours it over their own portion at the table.