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
Steamed clams Steamed clams Steamed clams is a seafood dish consisting of various types and preparations of clam which are cooked by steaming according to local custom in various countries. In the United States the dish is commonly prepared with a kind of shellfish called steamers, a somewhat generic name that usually refers to a small soft-shell clam harvested and served along the East Coast and in New England. Steamers are so named because of the way are most often prepared. Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called