Maghreb cuisine Salt-preserved lemons (l'hamd mrakad) and so-called "oil-cured" olives are distinctive elements of the cuisine. The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay of Berber origin, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Arab-Andalusian dish of the region. Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean
Russian cuisine in the traditional Russian cuisine. Variety of cereals is based on variety of local crops. In Russian, the word kasha refers to any kind of porridge. The Russian people have become skilled in different techniques for the preparation of a wide variety of whole-grain cereals. The most popular cereals are buckwheat, millet, semolina, oats, barley, and rice. These cereals are traditionally cooked in milk, especially for breakfast. People add butter, salt, sugar, different jams or fresh fruit and berries to taste. Also, simply cooked salty porridges, especially buckwheat and rice, can be served as the side dish. In traditional Russian