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,
Twice-cooked pork with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables. The most commonly used vegetables are napa cabbage, bell peppers, and scallions. Another simple way of preparing this dish is to cook the meat by itself until it is done, then fry it along with the other ingredients. An alternative method involves frying the meat by itself until cooked, frying the vegetables separately, then frying everything together. This approach