Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Dish structure used for the first time in 1967 by Stauffer and by Wentworth. Comprehensive studies are due to Lowe and LoPiccolo in 1974 and Lowe in 1975. The subhorizontal dish structure consists of two parts, the dish itself and the [sediment] contained within the dish plus the region stretching up to the bounding surface of the overlying dish(or dishes) above. The bounding surface of the dish can take on variable shapes, from substantially flat to bowl-like and to strongly concave up. The bounding surfaces are thin, (and usually) dark(er) laminae; they are richer in clay, silt or organic material than the