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
Sajjige sugar, ghee, and milk. As it is easy to prepare, it is often favoured as a breakfast item, especially with pooris, in other parts of India. This dish is known to have several health benefits. It is also offered as a prasad during Hindu puja rituals, such as in the Satyanarayana Puja. Sajjige occasionally includes fruits such as bananas and pineapple. In Medieval Arab cuisine, semolina was cooked with water, honey, camphor, saffron, and sesame oil. In 14th century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring. In England circa 1845, baked semolina puddings were