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,
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