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
Poached egg threads. Turkish dish Çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers. In India, fried eggs are most commonly called "poached," but are sometimes also known as bullseyes, as a reference to "bullseye" targets, or "half-boil" in Southern India, indicating that they are partly cooked. These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries. Poached egg A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid. This