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
Malt granules Malt granules Malt granules are granules produced from malt, via a dried liquid wort, which can then be used for in production of beverages and food products. Malt granules are dissolved in water before use, and have a range of different applications, especially in beverage production. The first step in malt granule production is to produce a wort in a brewery. This wort is then dried (using a process such as the fluid bed technique, yielding the wort in a dried, granular form). Dissolving these granules will reproduce the original wort, retaining aroma compounds. This reconstituted wort can then be