North Africa's cuisine is full of beguiling scents and spices. The typical stew dishes of Maghreb fascinate with their characteristic sweet and sour aroma, created by mixing vegetables, warming spices, and dried fruits. The tajine, a clay pot with a conical lid and a hollow in it, was originally used by the Berbers to combine meat, vegetables, and spices in various ways over an open fire. This cooking method reflects the hospitality that is a top priority in the North African region.