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
Chahan (dish) pan, and using warm rice also prevents pan sticking. The use of dried cooked rice, which can be accomplished by refrigerating it, is also conducive toward enhancing the cooking process. "Kimchi chahan" is prepared with kimchi as a primary ingredient, and can be prepared as a mild or spicy dish. Some restaurants in other countries purvey "chahan" as part of their fare, such as in the Philippines and United States. Chahan (dish) "Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same