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
Geng (dish) Geng (dish) Gēng () is type of thick soup found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂鱼羹), and corn soup. Geng dishes have been important in Chinese cuisine since early dynastic China, during or prior to the Shang Dynasty (1600BC -1046 BC). In the past, the term "Geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events. In modern times, geng dishes