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
Jjim Jjim Jjim (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a "siru" (시루, earthenware steamer mainly used for making "tteok") by steaming. However, the name "jjim" has now come to imply a finished dish with a steamed appearance. The cooking method for most "jjim" dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid. Pressure cookers are popular for making "jjim" as well. Proteins "galbi", beef