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
Dish structure used for the first time in 1967 by Stauffer and by Wentworth. Comprehensive studies are due to Lowe and LoPiccolo in 1974 and Lowe in 1975. The subhorizontal dish structure consists of two parts, the dish itself and the [sediment] contained within the dish plus the region stretching up to the bounding surface of the overlying dish(or dishes) above. The bounding surface of the dish can take on variable shapes, from substantially flat to bowl-like and to strongly concave up. The bounding surfaces are thin, (and usually) dark(er) laminae; they are richer in clay, silt or organic material than the