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
Hindle Wakes (dish) Hindle Wakes (dish) Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The dish is prepared by stuffing a fowl with a combination of breadcrumbs, lemon, pig's blood or prunes, then steaming for four hours prior to roasting for thirty minutes and