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
Sweets from the Indian subcontinent a popular sweet in the Indian subcontinent. They come in many forms, such as "Kamalabhog" (Orange Rasgulla), "Rajbhog" which is stuffed with dry fruits and khoa inside, "Kadamba" often served with "kheer", "Rasamundi", "Raskadamba", and others. Some are white, others cream, brown, gold or orange colored. They are called "Rasbari" in Nepal. This dish is made by boiling small dumplings of "chhenna" and semolina mixture in sugar syrup. Once cooked, these are stored in the syrup making them spongy. Increasing the semolina content reduces the sponginess and hardens them, creating variety of textures. Some "Rasgulla" are stuffed inside with treats,