Maghrebi cuisine

[1][4][5][6] In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread[7] and couscous[8]),[9] fish, seafood, goat,[10] lamb,[10] beef,[10] dates, almonds, olives and various vegetables and fruits.

[10] Salt-preserved lemons (l'hamd mrakad) and so-called "oil-cured" olives are distinctive elements of the cuisine.

[11] The tajine, a cooking vessel made of clay, is also a common denominator in this region, although the dishes and preparation methods vary widely.

[15] Spices found in this region's cuisine are ginger, allspice, caraway, saffron, paprika, cloves, cumin, coriander, cayenne pepper and turmeric.

Spice mixtures such as ras el hanout, baharat, and chili pastes like harissa (especially in Tunisia) are frequently used as well.