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
Patoleo Patoleo Patoleo (singular: Patoli) are turmeric leaf cakes, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves. Konkani-speaking Hindus prepare "Patoleo" on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free "Patoleo", are offered to Goddess Parvati, who according to a legend, is said to have a strong craving for these sweets during her pregnancy. Served with leaves on, in a dish. They are mainly eaten