Couscous red, spicy sauce. Couscous in Tunisia is served on every occasion; it is also served in some regions (mostly during Ramadan), sweetened as a dessert called masfouf. In Libya, it is mostly served with meat, specifically mostly lamb, but also camel, and very rarely beef, in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey, and locally referred to as "maghrood". Couscous is also very popular in France, where it is now considered a traditional dish, and
Chafing dish the kitchen describe her as "frying" eggs in her earthenware dish. In 1520, Hernan Cortez reported to Charles V the manner in which Montezuma was served meals in Tenochtitlan: In England silver braziers without handles, upon which a dish would be set, are mentioned in the reign of Queen Anne; wooden balls kept the heat of the charcoal in the pierced container from being transferred to the table surface. Dish-crosses and the chafing dish with a handle were introductions of the reign of George II. In the American colonies, "One chafing dish" was inventoried among the silver at Abraham de