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
Semolina or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. In the US, semolina (specifically farina) is boiled to produce a porridge; a popular brand of this is Cream of Wheat. In Austria, Hungary, Bosnia, Bulgaria, Slovenia, Serbia, Romania, Croatia and the Czech Republic semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish "Grießkoch" or "Grießbrei". The German "Grießbrei" and the Dutch "griesmeelpap" usually don't contain chocolate and are rather served as a dessert than a breakfast dish. In English