Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Jjim Jjim Jjim (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a "siru" (시루, earthenware steamer mainly used for making "tteok") by steaming. However, the name "jjim" has now come to imply a finished dish with a steamed appearance. The cooking method for most "jjim" dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid. Pressure cookers are popular for making "jjim" as well. Proteins "galbi", beef