Culture of Tunisia are boiled in the lower half. The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavour of whatever is below. The usual grain is semolina. To serve, the grain is piled in the middle of a dish, and the meat and vegetables put on top. A sauce can be then poured over before serving. Like in the rest of North Africa, couscous is served on all occasions. It is traditionally eaten with lamb, the semolina must be very fine,
Dish structure used for the first time in 1967 by Stauffer and by Wentworth. Comprehensive studies are due to Lowe and LoPiccolo in 1974 and Lowe in 1975. The subhorizontal dish structure consists of two parts, the dish itself and the [sediment] contained within the dish plus the region stretching up to the bounding surface of the overlying dish(or dishes) above. The bounding surface of the dish can take on variable shapes, from substantially flat to bowl-like and to strongly concave up. The bounding surfaces are thin, (and usually) dark(er) laminae; they are richer in clay, silt or organic material than the