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,
Sajjige sugar, ghee, and milk. As it is easy to prepare, it is often favoured as a breakfast item, especially with pooris, in other parts of India. This dish is known to have several health benefits. It is also offered as a prasad during Hindu puja rituals, such as in the Satyanarayana Puja. Sajjige occasionally includes fruits such as bananas and pineapple. In Medieval Arab cuisine, semolina was cooked with water, honey, camphor, saffron, and sesame oil. In 14th century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In England circa 1845, baked semolina puddings were