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
Vaginal steaming a study on vaginal practices by the World Health Organization published in 2011, one of the ways in which women practice vaginal care is by "Vaginal steaming or smoking: the 'steaming' or 'smoking' of the vagina, by sitting above a source of heat (fire, coals, hot rocks) on which water, herbs, or oils are placed to create steam or smoke". For that study, over 4,000 women in Tete (Mozambique), KwaZulu-Natal (South Africa), Yogyakarta (Indonesia), and Chonburi (Thailand) were asked about their vaginal care. When it came to vaginal steaming/smoking, very different results were obtained, and very different reasons were given: