Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Semolina pudding pan. It is served warm or cold. The word "griș" may come from German similar to the English grit. Hungarians call this dish or "tejbedara", meaning "semolina into the milk". Usually cooked with generous amount of sugar, some butter and a pinch of salt, it is served warm either plain or sprinkled with cocoa powder, cinnamon sugar, sometimes with fresh or canned fruits, jam, vanilla, choco bits; modern additions include ice cream, spraycream, brown sugar, maple syrup, candied fruit, granola, pumpkin seeds etc. A similar but much thicker, pudding-like product, precooked and packaged as a store-bought convenience food is marketed