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
Dogra with them against the Sikhs. Wheat, maize and bajra are staple food besides rice, cereals and a tangier preparation made out of mango or tamarind popularly known as "maani". The whole dish is called "dal puth maani" and is savoured as a combination. "Mitha madra" is a favourite and is cooked from milk, dry fruits, and semolina. Preparations of "rajmash" (a special variety of red kidney beans); "auria" a dish of curd fermented by rye; "ambal" made from pumpkin, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called "Siyans", usually Brahmins. "Kalari" is a milk