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 produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.). When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina. It is lower grade (lower protein) and does not hold shape as well as durum. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as "Grieß" (a word