Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
African cuisine the arrival of the Romans. From the 7th century onwards, the Arabs introduced a variety of spices, like saffron, nutmeg, cinnamon, ginger and cloves, which contributed and influenced the culinary culture of North Africa. The Ottoman Turks brought sweet pastries and other bakery products, and from the New World, North Africa got potatoes, tomatoes, zucchini and chili peppers. Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan "tangia" and the Tunisian "coucha" are both essentially the same dish, a meat stew prepared in an urn and cooked overnight