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
Sambar (dish) sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for idli and vadas. Sambar is also served as a side dish for dosa. Sambar (dish) Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambar is made either