In quotations from the 13th century AD, a Syrian historian from Aleppo mentions Kaskà on four occasions, always combining it with couscous. Such ancient quotations show that couscous, and thus Kaskà, spread rapidly, but that in general they were mainly common in the Islamic West as far as Tripolitania, while further east, starting from Cyrenaica, the cuisine was mainly Egyptian, so couscous was only an occasional dish. One of the first references to Kaskà in northern Europe is in Brittany, in a letter dated 12 January 1699, but long before that it had already appeared in Provence, where the traveller Jean Jacques Bouchard wrote that he had eaten it in Toulon in 1630. This mixture is not only essential for the preparation of couscous, to which it is added during cooking, but is also a happy combination with fish and lamb.
Ingredients: Coriander, Cumin, Sweet Paprika, Black Pepper, Chilli.
Weight: 50 g